Cantucci (Biscotti di Prato) vs Dundee Cake

Both bakes share eggs, almonds, orange zest and baking powder, yet they head in opposite directions. The cantucci contain no butter: eggs whipped with sugar, vanilla and zest form a sticky dough studded with whole unblanched almonds, which is baked twice into crisp, crunchy diagonal slices. The Dundee cake instead relies on butter creamed with caster sugar, folded with mixed dried fruit and orange zest, then baked slowly into a soft, fruit-laden crumb. Its blanched almonds sit decoratively on top rather than running through the interior.