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Prato biscuits: photo of the dish
Illustrative photo: Gobonobo — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Prato biscuits

Dry almond biscuits from the town of Prato in Tuscany, baked twice to become crunchy. Traditionally served with vin santo, they are dipped into the glass to soften.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

630 kcal per serving

Protein
18.7 g
Carbohydrates
83.6 g
of which sugars
40 g
Fat
22.3 g
Fiber
6.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
  2. In a bowl, whisk the eggs with the sugar until the mixture turns pale.
  3. Add the flour, baking powder, salt, zest and vanilla, then mix with a spatula.
  4. Fold in the whole almonds until you get a firm dough.
  5. Shape two long logs about 4 cm (1½ in) wide on the sheet, spaced apart.
  6. Bake for 20 minutes, until golden and firm to the touch.
  7. Let cool for 10 minutes, then cut the logs diagonally into 1 cm (½ in) slices.
  8. Lay the slices flat on the sheet again and bake another 10 minutes on each side, until nice and dry and crunchy.

Variations and tips

Chocolate version. Add 100 g (3½ oz) of chopped dark chocolate to the dough before shaping.

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Original Ecomely recipe.