Biscotti di Prato
11 servings
90 minutes
Biscotti di Prato is a true Italian delight that originated in the city of Prato, Tuscany. These crispy, golden cookies were originally created as a long-lasting treat for travelers and merchants, as their double-baking makes them incredibly durable. Their aroma is a rich symphony of vanilla, cinnamon, and almond, while the taste surprises with a contrast of sweetness and the slight bitterness of nuts. Additions like chocolate, pistachios, or raisins make each batch unique. Biscotti are traditionally served with Vin Santo wine or coffee, dipped for softness. This is the perfect dessert for cozy evenings or an elegant meal finale. They are not just eaten — they are savored, feeling the echoes of Italian history and culinary traditions on the tongue.
1
Melt the butter or take olive oil with the same calculation.
- Butter: 60 g
- Vanilla: to taste
2
Mix the dry ingredients - flour, sugar, cinnamon, baking powder, vanilla.
- Wheat flour: 470 g
- Brown sugar: 240 g
- Cinnamon: 3 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Vanilla: to taste
3
We also thoroughly beat together the butter, eggs, and a pinch of salt.
- Butter: 60 g
- Chicken egg: 4 pieces
- Salt: pinch
4
We combine the 'dry' and 'liquid' mixtures: we knead the dough until it becomes slightly sticky.
- Wheat flour: 470 g
- Brown sugar: 240 g
- Cinnamon: 3 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Vanilla: to taste
- Chicken egg: 4 pieces
- Butter: 60 g
- Salt: pinch
5
Now we divide the dough into as many parts as we have fillings. In each piece, we add our filling - as much as we want. If it's hard to determine, you can start by trying a 'fist' size.
- Raisins: to taste
- Almond: to taste
- Chocolate: to taste
- Hazelnut: to taste
- Pistachios: to taste
- Ground ginger: to taste
- Ground cardamom: to taste
6
Wrap in cellophane and place in the cold for 30 minutes.
7
Preheat the oven to about 200 degrees Celsius. Then we take out the dough, roll it out, and place each piece on a parchment-lined baking sheet with some space in between as they will puff up slightly during baking. Press down a little and send them to bake for about 30-40 minutes.
8
Then we take it out and cool it for 7-10 minutes.
9
Cut diagonally about 1 cm, turn the cut side up, and bake at 170 degrees Celsius for 10 minutes. Bon appétit!
