Biscottificio Antonio Mattei almond cantuccini, also known as Biscotti di Prato, are the original cantuccini biscuits. Antonio Mattei developed the recipe for these crunchy almond biscuits in readiness for opening his own biscuit factory, or biscottificio, in 1858.
The biscuits were an instant success, and even received a special mention at the International Exposition of Paris in 1867. The cantuccini have been wrapped in blue paper packets since the beginning, and the packaging is now so iconic that many Tuscans will immediately recognise it.
Though Antonio’s family didn’t continue the business, one of his apprentices shared his passion for baking. This was Ernesto Pandolfini, and the Pandolfini family still own the biscottificio today. Using Antonio’s original recipes and Ernesto’s notes, they have perfected the Tuscan cantuccini. They are still made on the site of the original biscuit factory in Prato, Tuscany.
Almond cantuccini are traditionally enjoyed with vin santo – a sweet, Tuscan dessert wine – but they also make a great after-dinner treat with grappa or coffee.
Ingredients: wheat flour, sugar, almonds (20%), eggs, pine nuts. Contains allergens: gluten (wheat), eggs, nuts.
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