Cantucci

Biscotti

A traditional Tuscan cantuccio (biscotto).
Alternative names	Biscotti di Prato
Type	Biscuit
Place of origin	Italy
Region or state	Tuscany, the town of Prato in particular
Main ingredients	Flour, sugar, eggs and almonds or pine nuts

Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice-cooked), known also as cantuccini, are Italian almond biscuits (cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. The word biscotti, in this sense, shares its origin with the British English word "biscuit", which describes what American English-speakers refer to as a "cookie". In modern Italian, the word biscotti refers to any cookie or cracker, just as does the British use of the word "biscuit". The number of bakings or hardness is not relevant to the term. In America, the term "biscotti" refers only to the specific Italian cookie.

Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name "cantuccini". These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.