Some foods are more than just a delicious treat—they carry a story, a heritage, and a sense of culture. Biscotti di Prato, also known as cantucci or Бишкоти ди Прато, is one such gem from the heart of Italy. Whether paired with a glass of Vin Santo or enjoyed as a standalone indulgence, their unique crunch and almond-rich flavor are unmistakable.
A History Rooted in Tuscany
Biscotti di Prato traces its roots back to the charming town of Prato in Tuscany, Italy. The word “biscotti” itself comes from the Latin “bis” (twice) and “coctus” (cooked), highlighting the method of baking the cookies twice to achieve their crispy texture. Though these treats date back to ancient Roman times, the version we know today was popularized during the Renaissance. Bakers in Prato perfected the art of the biscotti, using simple ingredients like almonds, flour, sugar, and eggs.
Over time, Biscotti di Prato became a symbol of Tuscan hospitality and tradition. They were often served to guests with a glass of Vin Santo, a sweet dessert wine, creating a pairing so iconic that it endures to this day.
What Makes Biscotti di Prato Special?
Biscotti di Prato stands out not only for its taste but also for its texture and versatility. Their twice-baked nature lends them a signature crunch, making them perfect for dipping into beverages like coffee, tea, or wine without falling apart. The almonds, toasted and aromatic, give the cookies a rich, nutty flavor that balances the sweetness beautifully.
Modern bakers have embraced this traditional recipe while experimenting with variations. Additions like pistachios, hazelnuts, chocolate, or dried fruits add new dimensions to the classic flavor.
Enjoying Biscotti di Prato
The classic way to enjoy these cookies is alongside Vin Santo. Their firm texture softens when dipped in the wine, creating a delightful interplay of flavors and aromas. However, if Vin Santo isn’t available, Biscotti di Prato pairs just as well with espresso or even a cup of black tea.
These biscuits are also a great gift idea, especially during the holiday season. Pack them in a decorative tin or jar, and you’ve got a thoughtful, homemade gift with a hint of Tuscan charm.
Feeling inspired? Making Biscotti di Prato at home is simpler than you might think. Here’s a traditional recipe for you to try.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract (optional)
- 1 cup (150g) whole almonds, lightly toasted
- A pinch of salt
Instructions
Mix the dry ingredients.
Add the eggs. Beat the eggs and vanilla extract (if using) in a separate bowl, then gradually mix them into the dry ingredients. The dough will be sticky, but that’s normal.
Fold in the almonds.
Shape the dough. Transfer the dough onto a floured surface.
First bake.
Slice and second bake. Using a sharp knife, slice the logs diagonally into ¾-inch (2cm) thick cookies. Bake for another 10–15 minutes, flipping halfway through, until the biscotti are crisp and golden brown.
Cool completely.
Bringing a Little Tuscany Into Your Home
Whether you’re a seasoned baker or trying your hand at Biscotti di Prato for the first time, these delightful cookies are sure to impress. Their rich history, inviting aroma, and irresistible crunch make them a true celebration of Italian tradition. Plus, their versatility means you can enjoy them your way, whether that’s dipping them into wine, coffee, or tea—or simply savoring them as they are.