For recipe see "Cookies with Nuts"

The majority of food historians believe that the original recipe comes from Prato and so often this style of biscotti in Italy is known as "Cantuccini of Prato." However a few historians argue that the original recipe originated in the Town of Siena and that this biscotti was originally flavored with almonds and anise seeds. That said, most professional cooks simply refer to them as "Cantuccini" or Tuscan biscotti. Of course, most North Americans simply think of them as Italian cookies good for dunking in coffee. In Italy they also dunk them in wine [Vin Santo, in particular), but that's another story. Also, some experts claim that cantuccini is the plural of cantucci, while others claim (At least those on the world-wide net do) that the word, "cantucci," is the plural of "cantuccio," which makes cantuccini and cantucci Not one and the same. I believe (but I may be wrong) that cantuccini are in fact the smaller version of "cantucci" as are tarallini the smaller version of taralli. In any case, in North America most Tuscan Almond biscotti sold in the big supermarkets are called "cantuccini" and the biscotti are bite-size (about 2 inches x 1/2 inch). In any case, most food writers on the net describe cantuccini as small Tuscan almond cookies. They often add that the biscotti are very hard and meant for dunking in coffee or wine (and not to be eaten by themselves). Some food writers even go further and say that "contaccini" are "jaw-breakers!" The most popular cantuccini in North America simply are flavored with almonds, but many high end specialty shops include anything and everything. I've included six variations which are presently found in various shops in Montreal [see recipes in "Cookies with Nuts and/or "Cookies without Nuts"]. This style of cookie is extremely versatile If cooking is like music, then biscotti are like jazz -- they can be jazzed up any old way.... Photo: by the contributor.

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