If you’ve ever wandered through the charming streets of Tuscany, you’ve probably seen a plate of golden, twice-baked cookies in café windows or enjoyed them alongside a glass of sweet Vin Santo. These crunchy treats are known as Biscotti di Prato, A centuries-old recipe that continues to win hearts around the world.
In this article, we’ll explore the history of Biscotti di Prato, the ingredients that make them unique, step-by-step instructions to bake them at home, and tips to serve them the Italian way.
What is Biscotti di Prato?
Biscotti di Prato are traditional Italian almond cookies originating from the town of Prato in Tuscany. The term biscotti literally means “twice-cooked” in Italian, referring to the method of baking the dough twice to achieve their signature crunch.
Unlike the softer, chewy cookies many are used to, Biscotti di Prato are crisp, aromatic, and perfect for dipping, Especially in dessert wine or coffee.
A Brief History of Biscotti di Prato
The story of Biscotti di Prato dates back to the 14th century. These cookies became a local specialty due to their long shelf life, Important in times when food preservation was a challenge.
In the 19th century, Antonio Mattei, a pastry chef in Prato, perfected and popularized the recipe we know today. His bakery, Antonio Mattei Biscottificio, still operates in Tuscany and is considered the birthplace of the authentic version.
Ingredients that Make Biscotti di Prato Special
While there are many variations of biscotti across Italy, Biscotti di Prato has a simple yet refined list of ingredients:
- Whole almonds (unpeeled for authenticity)
- All-purpose flour
- Sugar
- Eggs
- Baking powder
- A pinch of salt
No butter or oil is traditionally used, making them lighter and crunchier compared to other cookies.
How to Make Biscotti di Prato at Home
Ingredients for 20–25 cookies:
- 2 cups all-purpose flour
- 1 cup whole almonds (lightly toasted)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- A pinch of salt
Step-by-Step Instructions:
1. Preheat and Prepare
Set your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Toast the Almonds
Lightly toast almonds in the oven for 5–7 minutes to enhance their flavor.
3. Make the Dough
In a mixing bowl, whisk eggs and sugar until pale and fluffy. Slowly fold in flour, baking powder, and salt. Add the almonds last.
4. Shape the Logs
Form the dough into two logs, about 12 inches long and 2 inches wide. Place them on the baking tray, leaving space between them.
5. First Bake
Bake for 25–30 minutes until golden. Remove and let them cool for 10 minutes.
6. Slice and Second Bake
Slice each log diagonally into ½-inch thick pieces. Place the slices back on the tray and bake for another 10–12 minutes per side until crisp.
7. Cool and Store
Let them cool completely before storing in an airtight container. They can last for several weeks.
Serving Biscotti di Prato the Italian Way
In Tuscany, these cookies are traditionally served with Vin Santo, a sweet dessert wine. You dip the biscotti into the wine, letting it soak slightly before eating.
They also pair beautifully with:
- Espresso or cappuccino
- Hot chocolate
- Herbal tea
Variations You Can Try
While the authentic recipe remains untouched for purists, you can experiment with:
- Adding orange zest for citrusy notes
- Swapping almonds for pistachios or hazelnuts
- Dipping one end in dark chocolate for a modern twist
Why Biscotti di Prato is Loved Worldwide
- Long shelf life: Perfect for gifting or storing.
- Healthy indulgence: Lower in fat than many cookies.
- Versatility: Pairs with sweet and savory beverages.
Biscotti di Prato isn’t just a cookie, It’s a bite of Tuscan tradition, bringing together simplicity, history, and flavor in one perfect crunch.
Final Thoughts
Whether you buy them from an authentic Tuscan bakery or bake them fresh at home, Biscotti di Prato offers an irresistible taste of Italy. Crisp, nutty, and subtly sweet, they are the perfect treat to enjoy with friends, family, or a quiet cup of coffee.
