When it comes to Italian desserts, a few names immediately come to mind: tiramisu, panna cotta, gelato. But there’s one humble treat that has stood the test of centuries without losing its charm Бишкоти ди Прато. Known internationally as cantucci or simply biscotti, this twice-baked almond biscuit from the Tuscan city of Prato has become a symbol of Italian coffee culture and after-dinner indulgence.
Unlike the buttery cookies you might find in your local bakery, Бишкоти ди Прато are intentionally hard and crunchy. They’re not meant to be bitten into without a drink nearby; instead, they’re designed for dunking traditionally into a sweet Tuscan wine called Vin Santo. And while they’ve gone global with countless modern variations, the original recipe remains surprisingly simple, unchanged for more than 150 years.
A Little History from Prato
The story of Бишкоти ди Прато begins in the picturesque Tuscan town of Prato. Double-baked biscuits were not a new concept when they appeared here the Romans had been making long-lasting, dry breads for their soldiers centuries earlier. But it wasn’t until the mid-19th century that the biscuits of Prato earned their own identity.
In 1858, a pastry chef named Antonio Mattei perfected a recipe that combined wheat flour, sugar, eggs, and whole unpeeled almonds. The dough was baked into long logs, sliced while still warm, and baked again until completely crisp. Mattei’s version was so delicious and so well-suited to the Tuscan lifestyle that it quickly became the gold standard. His bakery still operates today in Prato, selling the same biscuits in its iconic blue tins.
What Makes Them Special
You can find “biscotti” in cafes all over the world today, but authentic Бишкоти ди Прато are different from the sugary, flavored versions that have become common outside Italy.
- Minimal Ingredients – No butter, no oil, no milk, and no rising agents. Just flour, sugar, eggs, almonds, and sometimes a touch of pine nuts.
- Double Baking – This is what gives them their unmistakable crunch and long shelf life.
- Almonds in Their Skin – Traditional recipes keep the almond skins on for extra flavor and texture.
- Pairing Tradition – They’re not a standalone snack; they’re meant to be enjoyed with a drink.
The Classic Preparation
Making Бишкоти ди Прато at home is easier than you might think, though patience is key. Here’s how the traditional process works:
- Mixing the dough – The eggs and sugar are whisked, then combined with flour to make a sticky dough. Whole almonds are folded in.
- First Bake – The dough is shaped into logs and baked until light golden brown.
- Slicing – While still warm, the logs are cut diagonally into slices about a centimeter thick.
- Second Bake – The slices go back into the oven to dry out completely, creating that signature crispness.
Because they contain no fat, these biscuits are kept for weeks, even months in an airtight container, which explains why they were historically popular with travelers and sailors.
How to Enjoy Бишкоти ди Пратo
The most traditional way to eat Бишкоти ди Прато is to dip them into a small glass of Vin Santo, a sweet, amber-colored dessert wine made in Tuscany. The biscuit soaks up just enough wine to soften slightly, releasing the roasted almond aroma with each bite.
If wine isn’t your thing, you can pair them with espresso, cappuccino, hot chocolate, or even tea. In fact, many Italians enjoy them in the morning with coffee proof that they’re not just an after-dinner treat.
Variations Around the World
While purists insist that the original almond version is the only true biscotto di Prato, modern bakers have embraced experimentation:
- Chocolate Chip Biscotti – Popular in the U.S., these add a sweet, melty twist.
- Pistachio or Hazelnut – For a richer, nuttier flavor.
- Citrus Zest – Lemon or orange zest adds brightness.
- Chocolate-Dipped – Half of the biscuit is coated in dark or white chocolate for an indulgent upgrade.
Still, in Tuscany, any recipe that strays too far from almonds is politely referred to as “biscotti” but not truly Бишкоти ди Прато.
Cultural Importance in Tuscany
In Prato, these biscuits are more than just a snack; they’re part of the region’s identity. Locals are proud of their biscuit heritage, and Mattei’s bakery is a point of pride. The shop’s iconic blue paper packaging hasn’t changed in over a century, and visitors line up to take home a tin as a souvenir.
The biscuits also appear in local celebrations, weddings, and holiday tables. For many Tuscans, they carry a nostalgic value, tied to family gatherings and leisurely afternoons.
Health Facts You Might Not Know
Because the traditional recipe contains no butter or oil, Бишкоти ди Прато are naturally lower in fat than many cookies. Almonds provide healthy fats, vitamin E, and plant-based protein. Of course, they’re still a sweet treat but one that balances indulgence with simplicity.
Why They’ve Stayed Popular
The longevity of Бишкоти ди Прато comes down to three things:
- Flavor – Sweet but not overly sugary, with the warmth of roasted almonds.
- Texture – Crisp and satisfying, especially when dipped.
- Versatility – They fit into breakfast, dessert, or a mid-day coffee break.
In an era when food trends change every season, these biscuits remain timeless.
Conclusion
From their humble beginnings in 19th-century Prato to their place in cafes and kitchens worldwide, Бишкоти ди Прато prove that sometimes the simplest recipes are the most enduring. With just a handful of ingredients and a centuries-old method, they’ve achieved what many desserts can only dream of becoming a symbol of culture, tradition, and everyday pleasure.
Whether you enjoy them with a glass of Vin Santo or alongside your morning cappuccino, these twice-baked biscuits are a bite of Tuscany you can savor anywhere in the world.
FAQs
What does “Бишкоти ди Прато” mean?
It’s the Russian transcription of “Biscotti di Prato,” which translates to “biscuits of Prato” , a type of traditional twice-baked almond biscuit from Tuscany, Italy.
How are Бишкоти ди Прато different from regular biscotti?
While all biscotti are double-baked, Бишкоти ди Прато specifically refer to the original almond recipe from Prato. They contain no butter, oil, or flavorings beyond almonds, sugar, flour, and eggs.
Are they always eaten with wine?
Traditionally, they’re dipped in Vin Santo, a sweet Tuscan dessert wine. But many people enjoy them with coffee, tea, or hot chocolate instead.
Can I make Бишкоти ди Прато at home?
Yes! They’re actually simple to make you just need basic ingredients and two baking sessions to achieve that signature crunch.
How long can they be stored?
Because they contain no moisture-rich ingredients like butter, they can last for weeks or even months in an airtight container without losing their crispness.
Are they healthy?
They’re lower in fat than many cookies because they don’t use butter or oil. Plus, the almonds provide healthy fats and protein. Still, they’re a sweet treat, so enjoy them in moderation.
Can I use other nuts instead of almonds?
Traditionally, whole unpeeled almonds are the standard. However, you can substitute with pistachios, hazelnuts, or even mix in chocolate chips for a modern twist. Just note it won’t be the authentic version.
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