Introduction: What is Biscotti di Prato?
When you think of Italian desserts, tiramisu and cannoli may come to mind first. But there’s another gem that deserves a place at your table, Biscotti di Prato. Known for their crunchy texture and nutty almond flavor, these cookies are more than just a snack. They’re a piece of Tuscan history that has been passed down for centuries.
In this article, we’ll explore the origins of Biscotti di Prato, share a traditional recipe, and show you the best ways to enjoy them. By the end, you’ll be ready to bake your own and impress your guests with this authentic Italian treat.
The Origins of Biscotti di Prato
Biscotti di Prato come from the Tuscan city of Prato, located near Florence. The word “biscotti” in Italian literally means “twice baked”, And that’s exactly what gives these cookies their iconic crunch.
The tradition goes back to the 14th century when bakers in Tuscany discovered that by baking dough twice, they could create a long-lasting treat that stayed crisp for weeks. This was perfect for travelers, soldiers, and sailors who needed food that wouldn’t spoil quickly.
Unlike other Italian cookies, Biscotti di Prato are always made with whole almonds and without any added fat like butter or oil. This is what makes them lighter, crispier, and perfect for dipping in wine.
Biscotti di Prato vs. Cantuccini: Are They the Same?
You may have heard the word cantuccini used interchangeably with biscotti. While they’re very similar, there is a subtle difference:
- Biscotti di Prato → The traditional almond biscuits from Prato, made only with flour, sugar, eggs, and almonds.
- Cantuccini → A more modern variation, often flavored with vanilla, citrus zest, or even chocolate.
In short, all Biscotti di Prato are cantuccini, but not all cantuccini are the original Biscotti di Prato.
How to Make Biscotti di Prato at Home
You don’t have to travel to Tuscany to taste authentic Biscotti di Prato. With just a few ingredients, you can bake them in your own kitchen.
Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional, not in the original)
- 1 cup (150 g) whole almonds (with skin)
- A pinch of salt
Instructions:
Step 1: Prepare the dough
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Beat the eggs and add them into the mixture. Stir until combined.
- Fold in the almonds. The dough should be thick and sticky.
Step 2: Shape and bake
- Transfer the dough onto a floured surface and shape it into a long log (about 12 inches).
- Place it on a parchment-lined baking tray.
- Bake for 25–30 minutes, until golden.
Step 3: Slice and bake again
- Remove the log from the oven and let it cool slightly.
- Slice diagonally into ½-inch thick cookies.
- Arrange slices on the tray and bake again for 10–12 minutes per side until crisp.
And that’s it, Your homemade Biscotti di Prato are ready!
The Best Way to Enjoy Biscotti di Prato
Biscotti di Prato are traditionally served with Vin Santo, a sweet Tuscan dessert wine. The ritual is simple: dip the crunchy cookie into the wine until it softens slightly, then take a bite. The combination of nutty almond and rich, sweet wine is unforgettable.
But don’t worry if you don’t have Vin Santo. Biscotti di Prato also pair beautifully with:
- Coffee or espresso → the classic breakfast combo in Italy.
- Hot chocolate → for a cozy winter treat.
- Tea → adds a light, aromatic balance to the crunch.
Nutritional Facts: Light but Crunchy
One of the reasons Biscotti di Prato became so popular is because they don’t contain butter or oil. That means they’re lighter than most cookies. Of course, they still contain sugar, but compared to richer desserts, they’re a guilt-friendly choice for those who want something sweet without going overboard.
Why You Should Try Biscotti di Prato
- Authenticity → they’re one of the oldest Italian cookies still enjoyed today.
- Easy to make → no special tools or complex ingredients required.
- Versatile → enjoy them with wine, coffee, or as a snack on their own.
- Long shelf life → they stay fresh for weeks in an airtight container.
Final Thoughts
Biscotti di Prato are more than just cookies, They’re a taste of Tuscany, a tradition that connects centuries of Italian baking. Whether you try them in a café in Florence or bake them at home, their crunch and almond flavor will win you over.
