Cantuccini (Biscottini di Mandorla)

Cantuccini, also known as biscottini di mandorla, are twice‑baked almond biscuits that originated in Prato, Tuscany, where they are traditionally called biscotti di Prato. The name “cantuccini” derives from the Italian *canto* (corner), referring to the angled ends of the biscuit. Key ingredients include flour, sugar, eggs, whole almonds (usually with skins), and a leavening agent such as baking powder or ammonia; no butter or oil appears in the classic recipe. The dough is shaped into logs, baked once, sliced, then baked again until dry and crisp. A great version is distinguished by a clean, crunchy snap that gives way to a tender crumb, with the almonds toasted just enough to release their oils without bitterness. The sweetness should be moderate, allowing the nutty flavor to dominate, and the biscuit should hold up well for dipping into Vin Santo or coffee.

Regional variations exist throughout Italy. In some parts of Tuscany, pine nuts or hazelnuts replace the almonds; in Umbria, anise seeds or citrus zest may be added. Modern versions sometimes include chocolate or dried fruit, though purists reject these additions. Bar Trattoria Le Taverne in Brittoli, Italia, cited via the creator *Sentieri Golosi*, is one venue that offers an exemplary rendition, highlighting the simple, rustic quality that defines the dish.