Portokalopita: Syrupy Greek Orange Cake with Shredded Phyllo vs Cantucci (Biscotti di Prato)

Portokalopita is a syrupy, custard-like sponge defined by shredded phyllo and yogurt, offering a moist and fragrant citrus experience. In contrast, Cantucci are twice-baked, crunchy almond biscuits that rely on a dry, snappy structure designed for dipping. While both use sugar, eggs, and orange for brightness, the cake utilizes them to build a tender, soaked architecture, whereas the cookie treats these ingredients as a binder for a crisp, nutty crunch that highlights the toasted almond.