Cantucci (Biscotti di Prato) vs Île Flottante: Delicate French Floating Island

Both desserts start from eggs and almonds, yet they take them in opposite directions. In the cantucci, whole eggs are beaten with sugar into a dense dough scented with orange zest and vanilla, studded with whole unblanched almonds and baked twice until dry and crunchy. The île flottante splits its eggs: the yolks become a silky vanilla-bean crème anglaise, while the whites are whipped into airy meringue islands set on top of the chilled custard, finished with amber caramel and a sprinkle of toasted flaked almonds. One is all crunch; the other is soft and creamy.