бишкоти ди прато, also known as almond biscotti from Prato, originated in the Tuscan city of Prato, Italy, during the Middle Ages. The name “biscotti” comes from the Latin “bis coctus,” meaning “twice baked,” which perfectly describes the cooking process of these dry, crisp cookies. Initially, these cookies were baked for preservation—perfect for long journeys and storage.
бишкоти ди прато gained popularity thanks to Antonio Mattei, a pastry chef in Prato, who perfected the recipe in the 19th century. His version featured flour, sugar, eggs, and whole almonds—without butter or oil. Today, Mattei’s bakery still operates and sells these famous cookies worldwide.
Though modern versions of biscotti exist with added flavors like chocolate, dried fruit, or spices, true бишкоти ди прато remains simple and pure. They became a staple in Italian households and cafes, often served with coffee or Vin Santo, a traditional dessert wine.
Over the centuries, бишкоти ди прато have come to symbolize Italian hospitality and culinary heritage. They’re not just a dessert—they’re part of Italian culture, history, and tradition, enjoyed by generations and appreciated far beyond the borders of Tuscany.
Key Ingredients Used in Authentic бишкоти ди прато
Authentic бишкоти ди прато rely on a handful of simple, high-quality ingredients. The traditional recipe avoids butter and oil, which gives the cookies their distinct dry texture and long shelf life. The main ingredients include all-purpose flour, granulated sugar, whole raw almonds (skin-on), eggs, and a small amount of baking powder.
Almonds are the star ingredient. They are usually added whole and unblanched, giving the cookies a satisfying crunch and a rich nutty flavor. The eggs bind the dough and provide the golden hue, while the sugar balances the natural bitterness of the almonds.
Some modern bakers add a splash of vanilla extract or lemon zest for a subtle aromatic touch, but traditionalists stick to the basics. No fats like butter or oil are used—this ensures the crisp texture and a longer shelf life.
The dough is formed into logs, baked, sliced, and then baked again to create the iconic crunch. While some variations include pistachios, hazelnuts, or chocolate chips, these are not considered part of the classic бишкоти ди прато recipe.
Ultimately, the beauty of бишкоти ди прато lies in its simplicity. When made with care, even the most basic ingredients transform into a timeless Italian delicacy.
How to Make бишкоти ди прато at Home: A Step-by-Step Guide
Making бишкоти ди прато at home is simple and satisfying. Begin with quality ingredients: 2 cups of flour, 3/4 cup of sugar, 2 eggs, 1 tsp baking powder, and 1 cup of whole almonds. Optional: a pinch of salt or lemon zest.
Step 1: Preheat your oven to 180°C (350°F). In a bowl, mix flour, baking powder, and sugar. Add the eggs and mix until a dough begins to form. Fold in the whole almonds.
Step 2: Shape the dough into two logs, about 10 inches long and 2 inches wide. Place on a parchment-lined baking tray.
Step 3: Bake for 25–30 minutes until lightly golden. Remove and cool for 10 minutes.
Step 4: Slice the logs diagonally into ½-inch pieces. Lay slices flat on the tray and bake again for 10–15 minutes, flipping once, until dry and crisp.
Let them cool fully before storing. These cookies stay fresh for weeks in an airtight container.
бишкоти ди прато pairs wonderfully with coffee or Vin Santo. Their twice-baked crispness makes them perfect for dipping, and once you’ve tried homemade, you may never return to store-bought again.
What Makes бишкоти ди прато Unique Among Italian Cookies
бишкоти ди прато stands out among Italian cookies for several reasons, the most notable being its twice-baked method. This process gives the cookie its trademark crunch and durability, making it ideal for long-term storage and dunking in drinks like espresso or Vin Santo.
Unlike many Italian cookies that include butter, oil, or dairy, бишкоти ди прато uses none of these. The absence of fat gives it a dry texture, which some may consider hard—but for biscotti lovers, that’s part of the charm. It’s meant to be dipped, not just chewed.
Additionally, the use of whole almonds—unblanched and unchopped—is a defining trait. This gives the cookie not only a unique texture but a pronounced almond flavor with every bite.
Another distinctive feature is its rustic, elongated shape and golden color. Each slice reveals a beautiful cross-section of almonds embedded in the firm dough.
In the world of Italian dolci (sweets), there are many soft, buttery treats—but бишкоти ди прато carves its niche as a firm, no-frills, yet flavorful cookie. It remains one of the most beloved traditional desserts that still feels fresh centuries after its creation.
Perfect Drinks to Pair with бишкоти ди прато
бишкоти ди прато is best enjoyed with a drink—it’s meant to be dipped and softened before eating. Traditionally, Italians pair it with Vin Santo, a Tuscan dessert wine. This pairing is not just for flavor but also for texture, as the wine softens the biscotti just enough for a perfect bite.
For coffee lovers, espresso is the top choice. The bitterness of the coffee contrasts beautifully with the sweet, nutty taste of the бишкоти ди прато. Dipping the cookie into a small cup of strong espresso creates an unbeatable balance.
If you prefer non-caffeinated options, try tea or hot chocolate. Herbal teas with almond or citrus notes complement the cookie well, and hot chocolate adds a rich, indulgent twist.
For those who enjoy a dairy pairing, a glass of warm or cold milk is a cozy and comforting option—especially for kids or those who like a softer bite.
бишкоти ди прато isn’t just a cookie; it’s a ritual. The drink you choose enhances the entire experience, turning a simple dessert into a moment of Italian-style indulgence.
How to Store бишкоти ди прато for Long-Lasting Freshness
One of the reasons бишкоти ди прато has stood the test of time is its excellent shelf life. Thanks to the absence of butter or oil and the twice-baked process, these cookies are dry and naturally resistant to spoilage. When stored properly, they can remain crisp and flavorful for several weeks.
The key to preserving бишкоти ди прато is keeping moisture out. Always let the cookies cool completely after baking, as even slight warmth can cause condensation. Once cooled, store them in an airtight container—preferably made of glass or metal with a tight-fitting lid.
Avoid storing them in plastic bags or soft containers, as these can allow air in and make the cookies soft. Keep the container in a cool, dry place, away from direct sunlight or humidity.
If you’ve made a large batch, you can also freeze бишкоти ди прато. Wrap them in parchment paper, place them in a freezer-safe bag or container, and freeze for up to three months. Let them come to room temperature or reheat in a low oven for 5 minutes to restore crispness.
Properly stored, бишкоти ди прато becomes not just a treat but a pantry staple for weeks of enjoyment.
Modern Twists on Traditional бишкоти ди прато Recipes
While the original бишкоти ди прато remains a cherished classic, many bakers today experiment with creative variations to suit modern tastes. These adaptations respect the original form while introducing exciting flavors and textures.
One popular twist is the addition of chocolate chips or chunks, giving the cookie a sweet, melty contrast to the crunchy almonds. Some recipes dip one end of the cookie in melted dark chocolate, adding richness and visual appeal.
Another modern variation includes different types of nuts like pistachios, hazelnuts, or pecans. These bring new flavors and colors while keeping the traditional texture intact. Dried fruits like cranberries, cherries, or orange zest can also be added to brighten the cookie with tart or citrusy notes.
For those looking for gluten-free or vegan options, substitutions like almond flour, egg replacers, and plant-based sweeteners are now common. These versions may not be traditional but allow more people to enjoy the essence of бишкоти ди прато.
Whether you stick with the old-school or go experimental, the core technique—twice-baking a firm, almond-studded dough—remains unchanged. These modern spins keep бишкоти ди прато relevant and delicious in every generation.
Why бишкоти ди прато Is Baked Twice: The Science Behind It
The term “biscotti” literally means “twice-baked,” and this process is essential to what makes бишкоти ди прато so distinct. The first bake forms a soft log, while the second bake transforms each slice into a firm, crisp cookie that stays fresh for weeks.
The first bake sets the dough. It’s shaped into logs and baked until just golden and firm enough to slice. At this stage, the interior is still soft and resembles cake. Once slightly cooled, the log is sliced diagonally, revealing the beautiful almond-studded interior.
The second bake is where the magic happens. Each slice is laid flat and returned to the oven, usually flipped halfway through, to dry out evenly. This removes excess moisture, creating a hard texture that defines бишкоти ди прато.
Scientifically, this method lowers water activity, which slows down the growth of mold or bacteria. This is why the cookie has such a long shelf life.
It also gives the cookie its delightful crunch, making it ideal for dipping. Whether into coffee or wine, the twice-baked method ensures бишкоти ди прато softens just enough to create the perfect bite—crisp, flavorful, and never soggy.
Global Popularity of бишкоти ди прато Outside of Italy
Though rooted in the Tuscan city of Prato, бишкоти ди прато has gained fans worldwide. Its unique crunch, elegant appearance, and almond-rich flavor have made it a favorite in cafes, bakeries, and households across Europe, North America, and beyond.
In the United States, biscotti—often used interchangeably with бишкоти ди прато—have become a popular coffeehouse treat. They’re commonly served alongside espresso or cappuccino, a nod to their Italian origins. While some versions are far from traditional, featuring flavors like chocolate-mint or pumpkin spice, the influence of the original cookie remains.
In many European countries, бишкоти ди прато are imported from Italy or baked locally using authentic recipes. They are especially popular during holidays and festive occasions, often gifted in decorative tins.
Food bloggers and culinary influencers have also contributed to the cookie’s global reach by sharing homemade recipes, video tutorials, and creative flavor pairings online. This digital visibility has allowed a centuries-old Italian recipe to feel modern and accessible.
The global appeal of бишкоти ди прато proves that good food transcends borders. Its combination of tradition, simplicity, and elegance continues to captivate dessert lovers from every corner of the world.
Where to Buy Authentic бишкоти ди прато: In Italy and Online
If you’re seeking true бишкоти ди прато, the best place to start is Prato, Italy—its birthplace. There, you’ll find historic bakeries like Antonio Mattei, which has been making authentic бишкоти ди прато since 1858. Their original recipe remains unchanged and is considered the gold standard.
Many shops in Florence, Siena, and other Tuscan towns also carry handmade versions, often packaged in traditional blue paper. Visitors can sample fresh cookies paired with Vin Santo or purchase boxed versions to take home.
For those who can’t travel to Italy, online options have made authentic бишкоти ди прато more accessible. Antonio Mattei offers international shipping, and several specialty Italian food stores, like Eataly or Gustiamo, also stock high-quality versions. Look for products that list only flour, sugar, eggs, almonds, and baking powder—no oils or artificial flavorings.
Avoid mass-produced biscotti with overly soft textures or additives, as these stray from the authenticity of true бишкоти ди прато.
Whether you buy them fresh in Prato or order them online, choosing genuine бишкоти ди прато ensures you’re tasting a piece of Italian heritage—crisp, aromatic, and made with centuries of tradition in every bite.
