How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Biscotti di Prato

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Comment by John Barrows on December 10, 2010 at 8:50am

These are the real deal, as made for centuries in the little Tuscan mill town of Prato. To be dunked in vin santo (sweet wine) and enjoyed by unexpected visitors who drop in in the afternoon to chat. I make them at Christmas. One or two in the morning with coffee work wonders for a bad attitude. Made with flour, eggs, saffron, baking soda, salt, sugar, and toasted almonds. (spoiler alert: these are not to be confused with those wishy-washy things they call biscotti at Starbucks)


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