Biscotti di Prato

Biscotti di Prato, also known as Cantucci, are traditional Italian almond biscuits that originate from the city of Prato in Tuscany.

These twice-baked treats are made with simple ingredients such as flour, sugar, eggs, and toasted almonds, resulting in a crunchy texture. Biscotti di Prato are typically enjoyed with a glass of Vin Santo, a sweet dessert wine, into which the biscotti are often dipped. Their delightful balance of sweetness and nuttiness, combined with a rustic charm, makes them a beloved specialty not just in Italy, but around the world.

More about Biscotti

• Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany.
• They are twice-baked, oblong-shaped, dry, and crunchy.
• In Italian, the word biscotti is used all types of biscuits or cookies.
• Biscotti may be customized with nuts, chocolate and bits of dried fruit or whole dried fruit such as cranberries.
• Always use a serrated knife in a sawing motion to cut biscotti as this will help prevent crumbling.
• Biscotti are a wonderful addition to a holiday dessert tray.
• Biscotti are best when dipped into the beverage of your choice, such as tea, coffee or even wine!

How long will Biscotti last?

If stored properly, homemade biscotti will last anywhere from ten days to two weeks.

• The biscotti should be completely cooled before storing (use a wire rack to cool them so that the cookies will crisp well on both sides)
• Store biscotti in a loosely covered glass jar or tin (metal) container (what the container is made of makes a difference)
• It helps to line the jar or tin with a paper towel, but it is not necessary.

More Biscotti Recipes

Pumpkin Bread Biscotti

Lemon Biscotti

American-Style Vanilla Biscotti

Biscotti di Prato

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Biscotti di Prato, also known as Cantucci, are traditional Italian almond biscuits that originate from the city of Prato in Tuscany.

• Author: Linda Jolly
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 56 biscotti 1x
• Category: Cookies
• Method: Oven
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

Batter

• 3 3/4 cups all-purpose unbleached flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 to 1 cup dark raisins (optional)
• 1 2/3 cups whole, blanched almonds, toasted lightly and coarsely chopped

Egg Wash

• 1 large egg
• 1 teaspoon water

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Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
2. In a small bowl, whisk together the whole eggs, the yolks, vanilla extract and almond extract. Add the mixture to the flour mixture, beating until a dough is formed, and stir in the raisins (if using) and almonds.
3. Refrigerate for a minimum of 30 minutes.
4. First bake: Heat the oven to 350 degrees F.
5. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured cookie sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
6. Bake the logs for 35 minutes, and let them cool on the cookie sheets on racks for 20 minutes.
7. Second bake: On a cutting board, using a serrated knife, cut the logs crosswise with a sawing motion on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the cookie sheets, and bake them in the 350 degrees F oven for 5 to 7 minutes on each side, or until they are pale golden.
8. Transfer the biscotti to racks to cool completely.
9. Store biscotti ina  loosely covered glass or metal container.

Notes

Adapted from Gourmet magazine, December 1992