although commonly used to indicate the biscuits of prato, "biscotti di prato", in modern italy and argentina they are also known widely by the name "cantuccini". these names actually suggest other similar regional products of italy. the term cantuccini is most commonly used today in tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.