To the classic almond Biscotti di Prato recipe is added a generous amount of dark cocoa and whole chocolate chips. The Biscotti remain pure of any added fat. These deeply chocolate finger-cookies have a remarkably clean chocolate taste.
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.
Our classic Biscotti di Prato are both floated and decorated in pure dark chocolate (64% cocoa). This American innovation of a chocolate bath brings this biscotti to new heights and has a uniquely balanced taste.
Perhaps the most famous of all Italian biscotti and a perfect example of how broad the term "biscotti" really is. These light-as-a-feather, single-baked, intensely-almond macaroons are crisp, airy, gluten-free and perfect with creams, custards, gelato, ice cream or fresh fruit.Save the crumbs!: they are regarded as highly as the cookies themselves and make an excellent dessert topping. There is even a famous tortellini recipe that includes amaretti crumbs in the filling.
Romantic legends abound regarding Amaretti origins, but none prepare you for the elegant simplicity of this baked confection. Almost miraculously, they are made using only three ingredients: almonds, sugar, and egg-whites. They remain a timeless milestone in the canon of the Italian baker.