Classic American Funnel Cake vs Cantucci (Biscotti di Prato)

Both desserts lean on eggs and baking powder, yet they head in opposite textural directions. The funnel cake turns a loose, milky batter scented with vanilla into a lattice fried in hot oil until golden and crispy, then finished with a generous snowfall of powdered sugar and eaten warm. Cantucci beat eggs and sugar until pale and fluffy, add orange zest and vanilla, and fold in whole raw almonds before a double bake that yields dense, crunchy diagonal slices built to keep for weeks.