Favorite Biscotti Di Prato
Submitted by wezza
Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.
YIELD
52 servingsPREP
25 minCOOK
30 minREADY
1 hrsBiscotti di Prato (also called cantucci) are the original biscotti, born in the medieval Tuscan town of Prato. The recipe is famously austere: flour, sugar, eggs, almonds. No butter. No oil. The dryness is on purpose, designed for dunking in Vin Santo, the sweet Tuscan dessert wine that traditionally accompanies them.
The lean ingredient list is what makes the technique matter. Without fat to mask shortcuts, every step shows. Beat the eggs and sugar until truly light and foamy. This is what builds the cookie’s lift and tender (yet crisp) crumb. Skipping this step gives you dense, brick-like biscotti.
A touch of grated orange zest is the signature flavor note in proper biscotti di Prato. The citrus oils brighten the otherwise simple cookie and play beautifully against the rich, toasted almond crunch. Don’t use extract. Real zest matters here.
Toasted almonds (whole, never chopped) are scattered through the dough. As you slice the baked log, you cut through the whole nuts, creating the cross-section that makes biscotti so beautiful and texturally interesting.
Pro Tips
- The knife-press technique in the directions is genuine. Place the knife tip on the board first, then press down, never sawing. This cuts cleanly through almonds without crumbling.
- Cool the logs 10 minutes before slicing. Warm logs tear. Cold logs are too firm and crack.
- Don’t crowd the second-bake pan. Air circulation is what dries the slices into proper biscotti hardness.
- Store in a tin at room temperature for up to a month. Biscotti improve with age as the flavors meld.
Variations
- Substitute hazelnuts (also traditional in Tuscany) for almonds.
- Add 2 tablespoons of anise seed for a more traditional flavor profile.
- Dip one end of cooled biscotti in melted dark chocolate for a modern variation.
Ingredients
Directions
Preheat oven to 325℉ (160℃). Butter and flour largebaking sheet. On a piece of wax paper, sift flour, baking powder, baking soda and salt.
In a large bowl, beat eggs andamp; sugar until light and foamy. Beat in orange peel and vanilla. Stir in dry ingredients. Stir in almonds.
On the baking sheet, shape the dough into 2 4×2 inch logs about 4 inces apart. Smooth the tops and sides with a rubber spatula. Bake the logs 30 minutes or until firm andamp; golden.
Remove from oven and reduce oven heat to 275℉ (140℃). Cool 10 minutes.
Slide a metal spatula under the logs and transfer them to a With a large chef’s knife cut the logs diagonally into ½ inch slices.
Tip:
The best way to do this is to place the tip of the knife on the board then press down firmly. This will cut cleanly through the almonds, and the cookies will be less likely to crumble.
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