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cantucci

hard almond biscuits

The name, curiously, translates as 'nook' or 'little hiding places'. Dry, hard, twice baked, these need to be dunked or they'll break your teeth— and the ideal liquid is a glass of sweet Vin Santo. An alternative version are known as pignoli, made with pine nuts instead of almonds.

Also known as cantuccini or biscotti di Prato, from the city of their origin.

Text © Dana Facaros and Michael Pauls

Images by: andreas_fischler