These small baby-brioche cakes are soaked in a rum-alcohol syrup. Infused with rum syrup, these moist, petite cakes are the mother of all liquor cakes. Completely authentic, this centuries-old Neapolitan traditional dessert is expertly-preserved in jars and ready to bring to the table. They are an intoxicatingly delicious dessert--for adults only.
Net Wt. 1 lb. 6 oz.
Dimensions: 6 1/2" H x 3 3/8" D
Traditional Biscotti Di Prato
From the ancient city of Prato in Tuscany comes this recipe. These are the biscotti that have defined the term for most Americans, and with which most are familiar. Our Biscotti di Prato are true to the Tuscan original in size and, significantly, made without butter or shortening of any kind. This omission of added fat is a hallmark of these biscotti. They begin as long (two-feet long by three-inch wide) almond-studded loaves and are then sliced and baked again. Emerging from the oven, after this second baking, as crisp finger-cookies embedded with almonds. They are simply one of the most sophisticated biscotti of all, celebrated for their extremely crisp texture and elegant clean taste.
Traditionally they are paired with the Tuscan dessert wine, Vin Santo, but may be equally enjoyed with any sweet wine and all hot beverages, especially espresso.
Approximate Cookie Count: 17
Net Wt. 4.6 oz.
Dimensions: 7 1/2" x 5 1/8" x 2 1/2"