Biscotti with Dark Chocolate | Antonio Mattei

The almonds of the classic biscotti are replaced 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.

Antonio Mattei's classic biscotti are considered throughout Tuscany and Italy as the standard-bearer of all biscotti, the size, texture and taste of which Italians consider the real thing, and the one every Tuscan family will stock in their pantry.

Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany.

He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.” His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867.) The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it.