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Biscotti is anItalian type ofalmondbiscuit. It originated from theTuscan city ofPrato. They are twice-baked, oblong-shaped, dry, crunchy,[1] and may be dipped in a drink, traditionallyVin Santo.
Biscotti is also known as cantucci.
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Although commonly used to indicate the biscuits of Prato,biscotti diPrato, in modern Italy and Argentina they are also known widely by the name "cantuccini". These names sound similar to other regional products of Italy. The term cantuccini is most commonly used today inTuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use ofyeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched witholive oil andanise seeds.
The confusion on the name may have been born from the fact that on the old sign (still present) of "Biscottificio Antonio Mattei," the leading manufacturer of biscuits of Prato, is written just below the name of the shop: "Manufacturers of cantuccini," which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini" with the biscuits[2] typical ofSardinia andSicily.
Biscotti is made withflour,sugar,eggs andalmonds orpine nuts. Sometimes they have a layer ofglaze, usuallychocolate.[3]
