Crunchy Biscotti with Dark Chocolate
After more than 150 years making the traditional Tuscan cookies called cantuccini (a.k.a. biscotti), Biscottificio Antonio Mattei has embarked on a new biscotto adventure, replacing the almonds of their classic biscotti with large chunks of dark chocolate. The bittersweet flavor of the chocolate, along with incomparable airy, crunchy texture and a yellow tint from the free-range egg yolks used in the dough, put a new twist on tradition.
Perfection served with coffee, Brachetto wine or Port after a meal, these biscotti are also delicious dipped in chocolate and hazelnut spreads from Il Colle del Gusto. Also try them crushed as a topping for gelato.
The Pandolfini family of Biscottificio Antonio Mattei has been producing the archetypal Biscotti di Prato since 1858 and has not altered their production methods or relaxed their rigorous standards in all this time. Recognized as the original and ultimate biscotti, their famous blue bags tied up with string are found in the best food shops and restaurants around Italy.
Also try Antonio Mattei's newest cookie creation, Biscotti with Pistachios.