Impasto del Biscotto di Prato (Prato Almond Biscuit Dough)

Prato Almond Biscuits, known as “Biscotti di Prato” or “Cantucci,” are traditional Italian cookies originating from Prato, Tuscany. These twice-baked, crunchy delights are typically enjoyed dipped in Vin Santo, a sweet dessert wine. Their popularity extends beyond Tuscany, making them a cherished treat throughout Italy.

Prato Almond Biscuit Dough (Impasto del Biscotto di Prato)

From my own personal experience, let me show you how I make these delightful biscuits.

Key Notes for Dough Preparation:

1. Dough Consistency:
   • The dough may feel slightly sticky due to the combination of eggs and sugar. Lightly flouring your hands and the work surface can help manage this stickiness during shaping.
2. Incorporating Almonds:
   • Ensure the toasted almonds are completely cooled before mixing them into the dough to prevent melting the sugar and altering the dough’s texture.
3. Shaping the Logs:
   • Form the dough into uniform logs to ensure even baking. Wetting your hands slightly can aid in shaping if the dough is too sticky.
4. First Bake (Biscotto):
   • Bake the logs until they are firm to the touch and lightly golden. This initial bake sets the structure, making it easier to slice without crumbling.
5. Slicing:
   • Allow the baked logs to cool slightly before slicing to prevent them from breaking apart. Use a serrated knife to cut diagonal slices for the traditional biscotti shape.
6. Second Bake (Cantucci):
   • The second bake dries out the slices, giving them their characteristic crunch. Monitor closely to avoid over-browning, adjusting baking time as needed based on your oven.
7. Flavor Enhancements:
   • Adding citrus zest or a splash of liqueur can introduce new flavor dimensions. Ensure any additional liquids are balanced with dry ingredients to maintain dough consistency.
8. Storage:
   • Once completely cooled, store the biscuits in an airtight container to preserve their crispness. Exposure to air can lead to softness over time.

By keeping these notes in mind, you’ll be well on your way to creating authentic and delicious Prato Almond Biscuits.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking powder
• A pinch of salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of one orange or lemon (optional)
• 1 cup (150g) whole unpeeled almonds
• • > Go get the must-have equipment and ingredients for making a Savory  #Prato Almond Biscuit Dough (Impasto del Biscotto di Prato) now.

Method:

1. Prepare the Almonds:
   • Preheat your oven to 350°F (175°C).
   • Spread the almonds on a baking sheet and toast for about 8-10 minutes until lightly golden.
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   • Allow them to cool completely.
2. Mix Dry Ingredients:
   • In a large bowl, combine the flour, sugar, baking powder, and salt.
   • If using, add the citrus zest for an extra layer of flavor.
3. Combine Wet Ingredients:
   • In a separate bowl, beat the eggs and vanilla extract until well combined.
4. Form the Dough:
   • Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
   • Incorporate the toasted almonds into the dough, ensuring they are evenly distributed.
5. Shape the Loaves:
   • Transfer the dough onto a lightly floured surface.
   • Divide it into two equal portions and shape each into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
   • Place the logs on a baking sheet lined with parchment paper, leaving space between them.
6. First Bake:
   • Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
   • Remove from the oven and let them cool on the baking sheet for about 10 minutes.
7. Slice the Logs:
   • Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick pieces.
   • For a traditional appearance, cut at a slight angle.
8. Second Bake:
   • Arrange the slices cut side down back onto the baking sheet.
   • Bake for an additional 10-12 minutes, turning them halfway through to ensure even crispness.
   • The biscuits should be dry and golden.
9. Cool and Store:
   • Transfer the cantucci to a wire rack to cool completely.
   • Once cooled, store them in an airtight container to maintain their crispness.

Variations and Tips:

• Chocolate-Dipped Cantucci: Once fully cooled, dip one end of each biscuit into melted dark chocolate. Place on parchment paper until the chocolate sets.
• Nut Substitutions: Replace almonds with hazelnuts or pistachios for a different flavor profile.
• Flavor Enhancements: Add 1 teaspoon of almond extract for a more pronounced almond flavor, or incorporate spices like cinnamon or anise for warmth.
• Dietary Adjustments:
  • Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.
  • Sugar Substitutes: Opt for coconut sugar or a sugar substitute that measures cup-for-cup to reduce refined sugar content.
  • • > Go get the must-have equipment and ingredients for making a Savory  #Prato Almond Biscuit Dough (Impasto del Biscotto di Prato) now.

Additional Information:

• Prep Time: 20 minutes
• Cook Time: 40 minutes (including both bakes)
• Cooling Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Beginner-friendly
• Servings: Approximately 24 biscuits
• Calories: Around 90 per biscuit
• Cost of Ingredients: Moderate; almonds can be a pricier component
• Cuisine: Italian
• Course: Dessert or snack

Equipment Needed:

• • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Serrated knife
  • Wire cooling rack
  • > Go get the must-have equipment and ingredients for making a Savory  #Prato Almond Biscuit Dough (Impasto del Biscotto di Prato) now.

Notes:

Expect the dough to be slightly sticky; lightly flouring your hands can help with shaping. The first bake sets the shape, while the second bake achieves the characteristic crunch. These biscuits are traditionally enjoyed by dipping into Vin Santo, but they also pair wonderfully with coffee or tea.

Nutritional Information per Biscuit (Approximate):

Please note that these values are approximate and can vary based on the specific ingredients and portion sizes used.

I hope this guide has made making Prato Almond Biscuits seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.