Cantucci (Biscotti di Prato) vs Koulourakia: Traditional Greek Butter Cookies

Both cookies start from eggs, vanilla, baking powder and orange zest, yet they head in opposite directions. Cantucci use no butter: eggs whipped with sugar bind a sticky dough packed with whole, unroasted almonds, shaped into logs, baked, sliced and baked again until crisp. Koulourakia build on butter creamed with sugar plus a splash of milk, giving a soft, pliable dough twisted into ropes and brushed with egg-yolk wash for a golden finish, with orange zest optional. The contrast runs from a dry, almond-studded crunch to a rich, buttery twist baked just once.