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Probably dating back to the 16th century, Cantucci are formally consecrated in 1691 by the Accademia della Crusca that gives the following definition: “biscuits in slices, with superfine flour, sugar and egg white”.
The name should come from “canto”, a single part of the whole, or from “cantellus”, which means in Latin a piece or a slice of bread. The starting point is a dough with the shape of a small loaf (like the bread one) that will be sliced after the first cooking.
Then, the slices are put in the oven for the toasting which gives the Cantucci its typical crispness.