Cantucci…traditional Italian biscuits It is said that there is no dessert that can satisfy the palate if it is not told. And here is the story of our almond cantucci, a story that dates back to the early 1900s and a recipe that, even today, faithfully traces the traditional one of our grandmothers! The hand-tajated biscuits, the cantucci, (it seems that the term derives from the term cantellus, piece or slice of bread) whose particularity is the double cooking, i.e. the first cooking of the loaf for about 30 minutes and the second cooking after slicing the loaf warmed (still soft) for about 7-8 minutes to make them crunchy. In Abruzzo they are accompanied with good coffee or vin santo or better yet with the Abruzzo ratafia defined as the elixir of Abruzzo of which the poet Gabriele D’Annunzio praised its aphrodisiac properties.