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Ever since the eighteenth century Cantuccini alle Mandorle is prepared in the same historical way as the Lazzaroni family did. In Italy these cookies are also named biscotto. ‘Bis cotto’ means ‘baked twice’, because the cookies are first baked in the shape of a big and round loaf and after that, the loaf is sliced in long and thin slices. These pieces are then baked again until they’re dry and hard.

Cantuccini alle Mandorle is one of the most popular Italian local products. The cookies are often served at the end of a meal, together with coffee, milk or sweet wine (‘Vin Santo’). Cantuccini are at their best when you dip them in one of these drinks, so they get soft.