You’ve probably eaten cantucci before but you likely called it by a different name. Typically, in the US we see these cookies labelled biscotti, which is what they were called back in the Roman times. The Romans created biscotti (meaning “twice-cooked”) as a convenient and durable snack for travelers. They were first baked in order to cook the dough, and then a second time in order to dry them out for long journeys.
After the fall of the Roman empire, these cookies were not made for centuries until they made a comeback in Tuscany around the Renaissance period. While biscotti can be any kind of twice-baked cookie, cantucci specifically gets it flavor from almonds. It is composed exclusively of flour, eggs, sugar and almonds, without any yeast or fat.