Cantucci

Cantucci are twice-baked Tuscan almond biscuits, dry enough to dunk and firm enough to snap. They come from Tuscany, and the town of Prato is the place most often linked with them, which is why they are also called Biscotti di Prato. The word biscotti means twice-cooked and describes the method: the dough is shaped into a log, baked, sliced and baked again until dry.

What it really is

The dough is made from wheat flour, sugar, eggs and baking powder, with whole almonds mixed in. It is shaped into one or two long loaves and baked until just set. While still warm, the loaves are cut on the slant into thick slices, which go back into the oven until they are dry and firm right through. The finished biscuit is pale golden with the almonds visible in the crumb. Its hardness is intended. It is meant to be eaten slowly, often with a drink that softens it.

How it's served

• At room temperature, on a plate or in a basket, usually after a meal.
• Dipped in vin santo, a sweet Tuscan wine, which is the traditional pairing, or in coffee.
• Kept in a sealed tin, where they stay crisp.

How to write it on the menu

• Name the base: Cantucci, Tuscan almond biscuits made with wheat flour.
• Flag wheat, eggs and almonds. Almonds are a tree nut, so name them rather than writing "nuts."
• If the recipe includes butter or milk, flag milk too.
• State the standard serve: a dry, crisp biscuit, with vin santo or coffee as a separate item if you sell it that way.
• Say whether the price is per piece or per portion of several biscuits.