Biscotti with Pistachios | Antonio Mattei
Every aromatic bite of these delicious Biscotti is firm, crunchy and rich with pieces of pistachio and almond.
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.
Every aromatic bite of these delicious Biscotti is firm, crunchy and rich with pieces of pistachio and almond.
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.
Every aromatic bite of these delicious Biscotti is firm, crunchy and rich with pieces of pistachio and almond.
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.
