Schiacciata and cantucci

The "schiacciata" (which means "flattened" in Italian) and the "cantucci" are two must-have desserts that are iconic of Florentine cuisine. Schiacciata is a cake that is typically made during the carnival season, but most bakeries sell it all year long due to its fantastic flavor and texture. It has a crunchy outside and a soft, moist interior. Although this traditional sponge cake is only three centimeters tall, it must be incredibly fluffy, buttery, and fragrant with citrus. The traditional Florentine lily, which is typically created with cocoa powder or sugar on the surface, is then placed on top of this sponge cake-like filling, which is typically Chantilly cream, pastry cream, or cocoa cream. You'll be cooking it frequently because it's great for sandwiches or simply eating on its own. The version varies depending on where you eat it in Tuscany. It varies between being significantly thicker and more wet and thinner and crisper in some places.

Cantucci are little dry biscuits that are made with butter and almonds (or sometimes hazelnuts). Because they are baked twice, they are very crumbly and friablef. When dipped in sweet wine, these dry biscuits are reputed to be delicious, crisp, and outstanding (original Cantucci + Vin Santo is an essential traditional pairing). The classic method for biscotti is quick and easy, but it has a flaw: because they are actually cooked twice, if the oven temperature is exceeded, the outcome could be hard, inedible biscuits. Almonds are the essential ingredient for making good Italian biscotti; according to tradition, you should only use unpeeled almonds because they give the cookies a unique flavor, but you may also use peeled almonds to naturally sweeten the cookies by adding a few more than necessary.