Where the almond becomes a hazelnut, and the wine goes into the dough as well as under the biscuit.
The Lazio cantuccio, twice-baked in the full sense — but built on the hazelnuts of the Monti Cimini rather than almonds, often perfumed with anise. In Viterbo they also answer to fettarelle. A registered traditional product (PAT) of the region.
Ring biscuits kneaded with white wine and olive oil and crusted in sugar — the ’mbriachelle, the "little drunk ones." The wine goes in the dough, and the finished ring goes back into the glass at the table.
Ugly-but-good meringue-and-nut heaps — baked once, dried long, a beloved cousin rather than a bis-cotto. We previously called these shared with Piedmont: they are not registered there. The national list carries them in Lombardia as brutti e buoni and in Toscana twice — as brutti boni di Prato and as the pine-nut brutto buono, Kinzica. Which puts a second registered biscuit in the same town as the cantuccio, on the same street trade.
2 recipes on this site come from Lazio, stated in baker’s percentages and honest about which have been through the oven three times and which have not:
The atlas cites Italian primary and regional sources throughout. Claims resting on tradition rather than documents are phrased as claims; entries awaiting confirmation say so on their face.