martedì 9 aprile 2013

Don't call them cantuccini

I like cantuccini, but the ones above - packed in the traditional blue bag since 1858 - shouldn't be confused with them: these are Biscotti di Prato! Made with sugar, flour, fresh eggs, pine nuts and almonds (no butter!), biscotti di Prato are a typical Tuscan dessert, and they are baked daily, following the old recipe of Antonio Mattei. They are excellent both on their own and dipped in some Vinsanto, a lovely Tuscan sweet wine.

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