cantuccini

Cantuccini, also known as cantucci, are a type of Italian biscotti from Tuscany, traditionally associated with the city of Prato. They are small, oblong cookies made with flour, sugar, eggs, and almonds, and are baked twice to produce a hard, dry texture that keeps well.

The dough is shaped into a log, baked until firm, cooled, then sliced diagonally and baked again until crisp. Classic recipes emphasize whole almonds left intact within each cookie, though variations with chocolate or citrus exist.

In Italian cuisine they are typically served with Vin Santo, a sweet dessert wine, for dipping. They are enjoyed as a dessert accompaniment, with coffee, or as a snack. Variations may use lemon zest, orange blossom water, or chocolate.

Originating in Tuscany, cantucci are also known as biscotti di Prato. The terms cantucci and cantuccini are used interchangeably in English, referring to the same double-baked almond biscuits. They can be stored in airtight containers for several weeks.