Cantucci, also known as biscotti di Prato, are traditional Tuscan almond cookies that are twice-baked to achieve a crunchy texture. The cookies are made with a simple dough of flour, sugar, eggs, and almonds, and then baked until golden brown. After the first bake, the cookies are sliced and then baked again to dry them out and give them their characteristic crunch. Cantucci are often enjoyed dipped in Vin Santo, a sweet Tuscan dessert wine, or enjoyed on their own as a snack.
