Cantucci or cantuccio in the singular is an oblong-shaped almond biscuit deemed the classic partner for Vin Santo in their native Tuscany, where they originated in Prato. They are crunchy, dry rather than moist in texture, and dry rather than sugary to taste. The ingredients, as defined by pastry chef Antonio Mattei in the nineteenth century, are flour, sugar and eggs, with pine nuts (‘pinoli’) and almonds (unskinned, unroasted). The dough is cooked as a large slab. This is then sliced and the biscuits are cooked again.