They are the cookies that Americans call biscotti.
So, why aren’t they called biscotti in Italy? Because all cookies in Italy are called biscotti. The word cantuccini only refers to the twice-baked delights that go so great with your morning or after dinner caffè.
Cantuccini originated in the Tuscan town of Prato, but are common throughout Italy. Because they are baked twice, they have a hard, crunchy texture, which make them easily stored for a long period of time. They often vary in size and flavor but not shape. Traditional ingredients include anise, dried fruit, and nuts, while many modern versions include chocolate.