Cantuccini (Rum & Raisin)
Freshly twice baked biscuits from Tuscany (also known as Biscotti di prato)- perfect when dunked in strong Italian style espresso.
This version contain rum soaked raisins and other dried fruit, slightly cakier (softer) than a classic biscotti but delicious! Best to transfer to an air tight container in order to lee them crisp longer. If you’d like them even crisper, heat them up for 5 mins at 180 in the oven!