The “oracle” of all Biscotti. The real thing. As the name implies: twice baked (Bis: twice, Cotti: cooked or baked). Biscottificio Antonio Mattei classic biscotti are considered throughout Tuscany and Italy as the standard-bearer of all Biscotti, the one every Tuscan family stocks in their pantry. The size, texture, and taste are what every Italian considers the real thing, and that which all other producers try to emulate: perfectly firm, light, crunchy and packed with pieces of almond
A delicious, traditional Tuscan treat. Made by hand in the same bakery in the heart of the city of Prato on Via Ricasoli since 1858. For over 100 years, the biscotti have been made with flour, farm fresh eggs (which impart that golden yellow color), sugar, almonds, bitter almonds, and a few pine nuts, and packaged in the iconic blue paper bags and tied with the traditional string. The blue package is a permanent fixture in all Tuscan and Italian specialty food shops and fine restaurants.
Traditionally served at the end of the meal with a glass of sweet Tuscan vin santo. Many of the locals argue whether it is correct or not to dip the biscotto in the wine. Serve along with panna cotta, gelato, or as part of an afternoon tea.