Biscotti di Prato, or Cantucci

Photos by Alessandra Zecchini©

Recently I have visited Prato, in Tuscany. In the city centre there is the old Biscottificio Antonio Mattei, the original creator of the Cantucci, or Biscotti di Prato (simply known as Biscotti in many countries outside Italy). Mattei makes biscotti but also many other traditional sweet treats, and the recipes are patented, and secret!!!! Still, there are many versions of the famous biscuits, and here is mine, from my book Sweet As...


150 g sugar
2 eggs
250 g flour
1 tsp baking powder
100 g unbleached almonds
1 tsp lemon or orange essence (optional)

Beat the sugar and eggs together, then add the remaining ingredients. Work the mixture with a wooden spoon. When the mixture thickens, use your hands to make one or two long rolls, about 7.5 cm wide x 3 cm high, and bake in an oven preheated to 180°C for 20-30 minutes. Turn the oven off, then cut the roll or rolls into small biscuits with a bread knife and return them to the warm oven for a further 10 minutes. Store in an airtight container.

Makes approximately 40 biscuits


  1. My favourite biscuits!!!!

  2. I used to love cantucci before going vegan... Time to try to veganize them, I'll use your recipe as a guideline :-)

  3. It is just the eggs...I am sure you will find a way around it Yari! :-)
    (some kind of oil maybe?)

  4. ...Non sapevo fossi stata nella mia città!

    La prossima volta che fai i biscotti prova queste due varianti (sono le più amate) con pezzi di cioccolato amaro
    e con frutta secca tipo i fichi.



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