Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. It characterised oven-baked goods that were baked twice, so they became cannoli singular dry and could be stored for long periods of time.

Cantucci di Pinoli, a variation made with pine nuts rather than almonds. 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. 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 Old French word bescoit passed into the English language as “biscuit”, although in English as in Italian “biscuit” does not refer specifically to a twice-baked biscuit. In France, a similar biscuit is known as croquant. Biscotti are traditional also in some inland towns in Valencia, where they are called rosegons or rosegós.

In Menorca, carquinyols are square shaped and do not include whole almonds. In North America, where “biscuit” has taken on other meanings, any twice-baked biscuits are likely to be known as biscotti. Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention. The mixture is composed exclusively of flour, sugar, eggs, pine nuts, and almonds that are not roasted or skinned.

Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato, the bruttiboni. Served after dessert, they are usually combined with orange juice. Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti. Modern recipes include adding baking powder and spices to the flour.

The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. Tuscan-style cantuccini served with vin santo. Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. In Catalonia, carquinyolis are usually served with a small glass of a sweet dessert wine, such as muscat or moscatell.