Biscotti

Biscotti, more correctly known as biscotti di Prato (English: Prato biscuits, also known as cantuccini, are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy they are also known widely by the name "cantuccini." These names actually suggest other similar regional products of Italy. The term cantuccini ("little nooks") 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.