The name of which Italian biscuits means "twice-cooked"?

Biscotti (English: twice-cooked), known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.

Cantuccio is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners").

The word Biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.