Biscottificio Antonio Mattei has been producing the archetypal Biscotti di Prato since 1858, and the Pandolfini family has not altered their production methods or relaxed their rigorous standards in all this time. Recognized as the original and ultimate biscotti(also know as cantuccini), their famous blue bags tied up with string (easy to hold as a parcel with one finger) are seen in the best food shops and restaurants around Italy.
Now, after more than 150 years making the traditional Tuscan cookie, the Pandolfini family has embarked on a new biscotto adventure. They have replaced the almonds of the classic biscotti with large chunks of dark chocolateand packed the cookies into bright red bags—still tied up with string, of course. The bittersweet flavor of the chocolate, along with incomparable airy, crunchy textureand 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 our Colle del Gusto Chocolate and Hazelnut spreads.
Find more serving suggestions below.
- Use them coarsely ground as a topping for gelato or sorbet
- Delightful accompaniment for fruit salad, sliced strawberries with balsamic vinegar or grilled stone fruit
- Dip them in a chocolate fondue
wheat flour, dark chocolate 20%, sugar, cocoa mass, cocoa butter, dextrose, emulsifier (soy lecithin, natural vanilla flavoring), fresh eggs, raising agent (ammonium bicarbonate).