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We Love to Bake! Make this classic Tuscan Biscotto at home! It's easy!

as we know them are not the same as the original Biscotto di Prato created by baker
Antonio Mattei in the 19th century. The original biscotto di Prato calls for only flour, egg,
almond & pine nuts, sugar. No leavening agents or flavourings. Cantucci as we know the nowadays
include yeast as well as flavourings (orange, anice, chocolate, chilli).
It is said the name Cantucci, as we know the, are now so called because Mattei himself on his
signage (to this day) has the writing ‘Fabbricante di Cantucci’ or Cantucci maker.

70gr whole blanched almonds
1/4 tsp baking powder
pinch salt
130gr plain flour
75gr caster sugar
1 lemon zest
1 egg
1 egg yolk


Whisk together egg, yolk and sugar. Sieve in the flour, salt & baking powder. Add lemon zest & whole almonds. Split the mix in half, roll into long sausage shapes & place on greaseproof paper.
Because the mixture is quite loose, wet your hands while shaping the biscotti.
Bake for 30minutes at 150 C, cool slightly then slice on diagonal, about 1cm width. Place on
tray & bake for a further 10 minutes.

#NonnasChesterfield #Ricette #CookWithUs #CookerySchool #BakeThemAtHome



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