CANTUCCINI       

A specialty from Prato, a town near Florence, these popular sweets in the form of a biscuit, or in Italian, biscotto (bis cotto, twice cooked) contain oil, anise and almonds. First cooked in the shape of French bread, they are then cut into thin slices and put into the oven again to brown till they become dry and hard. 
       Typically, cantuccini are enjoyed at the end of a meal and are often dipped in coffee, milk, Vin Santo or other beverages to soften them.

CANESTRELLI

        Shaped like little doughnuts with a decorated edge, in shortbread or almond paste, abundantly covered with confectionery sugar after baking, Canestrelli (little baskets), originated in the Monferrato area (region bordering between Piedmont and Liguria).

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