The biscuit known to English-speakers as biscotti is usually called cantuccio, a word that means 'corner' but in the past meant the crust or heel of a loaf of bread.

The term cantuccini is most commonly used today in Tuscany, but originally referred to variations or imitations which deviated from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry), and flavourings.

Rusks are larger, longer biscuits using rustic bread dough enriched with olive oil and anise seeds.

The sign has remained unchanged, and after such a long time people are accustomed to associate the name cantuccini with the biscuits[8] typical of Sardinia and Sicily.

It is associated with inland Catalonia, Batea, La Fatarella, Prat de Comte, and in the Terra Alta.

The mixture is composed exclusively of flour, sugar, eggs, pine nuts, and almonds that are not roasted or skinned.

Separately, eggs are beaten together and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients.

In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

[19] In the Catalan city of Vic, Carquinyoli is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of the patron saint Albert of Sicily.