The Cantucci di Siena, traditional agri-food product of Tuscany, in the ancient recipe were nothing more than a dough of sweet bread and aniseed or fennel flavored, but it is not just a matter of flavors or similarities because the cantucci have a well more ancient. In fact, the biscuit in its “sweet” form is part of the new production and confectionery consumption that has established itself, first of all in England and Tuscany and then also in the rest of Europe, starting from the fourteenth century, as a consequence of what historians have referred to as the “sugar boom”. The 1700s were characterized by the spread of cantucci in different variations, but only from the 1900s cantuccini with almonds began to be produced throughout Tuscany on an increasingly large scale.