cantuccini di prato - biscotti of prato

traditional biscotti from the city of prato just north of florence. famous the world over flavoured with vanilla and almonds. some recipes with butter others without. often served with vin santo as they are often not only dry but very hard. to minimize hardness don't overwork, and add a little baking powder if it is not included in the recipe.

these biscotti are the classic example for explaining the twice cooked aspect of traditional biscotti.

unbaked biscotti.

halfbaked biscotti. cooked enough to be cut. and sufficiently coloured.

they are then cut...

and finally baked again. until completely hardened. but not coloured further.

Comments

[Shane David]

this one is awesome to cook for my kids, they love cookies, i think they need to taste another cookie recipe.