cantucci

Cantucci are a type of Italian biscuit from Tuscany, traditionally associated with the city of Prato. They are often called cantucci di Prato, and in English-language contexts they are commonly referred to as biscotti, though biscotti is a general term for twice-baked Italian cookies. Cantucci are long, oblong cookies that are baked twice to achieve a dry, firm texture.

The name cantuccio means a small corner piece or fragment in Italian, and the plural cantucci refers to the cookies themselves. The cookies are typically almond-based, with almonds either whole or chopped and sometimes toasted. Classic recipes use flour, sugar, eggs, and a leavening agent such as baking powder; butter or olive oil may be added in some versions. Variations may include additional nuts, dried fruit, or flavorings like vanilla or anise.

Preparation involves mixing a dough, shaping it into a log, and baking it once to set. After the first bake, the log is cooled, sliced into diagonal cookies, and baked again until dry and crisp. The resulting texture ranges from firm to very hard, designed to be dipped in a liquid rather than eaten plain.

In culinary use, cantucci are traditionally served with Vin Santo, a sweet dessert wine, which the cookies are dipped into before eating. They are also enjoyed with coffee or tea in modern settings. Cantucci have many regional varieties in Tuscany and beyond.