Biscotti di Prato, also known as cantuccini, traditional Tuscan crunchy twice-baked almond biscuits, originally from the Italian city Prato.
In Italy, these cookies are traditionally served at the end of a meal with a glass of Vin Santo, which is a golden-yellow Tuscan dessert wine. It is as if these were made for each other so it is no wonder that they are usually served together.
In England this wonderful cookie is more likely to be eaten with a steaming cup of tea. In the US the first choice for dipping is more likely to be a hot cup of coffee or a steaming cappuccino.
Toasting the almonds and adding almond extract, really brings out the almond flavor.
With Wine? With Coffee? I doesn't matter how you like them, they are subtly delicious.
To make these into a chocolate glazed version.
Note: I have used Barry Callebaut dark chocolate chunks, with great success and outstanding flavor. If you would like to try you can purchase for Olive Nation.
For more on melting and tempering chocolate click here!
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