Biscotti di Prato - Cantucci

After a cow’s stomach I would like to write about something that will be appreciate by everyone.  Biscotti di Prato know also as Cantucci are the most famous twice-baked Cookies which come from Italian city of Prato. This biscuits are long and are made mostly with almonds, dried figs or chocolate. This cookies are baked twice and for that reason are so crunchy and delicious.  

The word biscotto means “twice-cooked/baked”. The cantucci were cooked so long, we can also say were over baked because they were very dry and could be stored for long periods of time. This cookies were common used during medieval journeys and wars and it was also a staple food of the Roman Legions . Today word ‘biscotti’ in Italian language descript any kind of biscuits or crackers.

The first documented recipe is a centuries-old manuscript from the eighteenth-century found by Amadio Baldanzi. After this discovery this cookies have become a regional product of Italy, or rather of Tuscany. The important thing is that there is one original recipe but nowadays in Italy are many variations, so when you will be in Italy you have to remember to find the original Cantucci.

The most important pastry store is Antonio Mattei. Also his recipe is a little bit different from the original one but now is accepted as the traditional recipe for this cookies. The mixture is composed of flour, sugar, eggs and almonds that are not roasted or skinned. Like I said before the Cantucci have to be cooked twice: once in slab form and again after cutting in sliced form.  This biscuits are served with a sweet wine called Vin Santo.