And in the end, Olga’s and her mother’s cantucci come out of the oven as closely as possible its original shape. They are composed exclusively of flour, sugar, eggs and nuts including pine nuts, hazelnuts or almonds that are not roasted or skinned. The traditional recipe contemplates no form of yeast or fat. The biscuit dough is cooked twice with the second baking defining how hard the biscotti will be. Photo courtesy of Olga Calamai. |