1858. This is the year Antonio Mattei created his recipe, a variant on a already popular biscuit in the north of Italy. Now known worldwide with the name of Cantucci, they are not your usual biscuit. The almonds and pine nuts make them crunchy, sweet, but not too sweet, and they go amazingly well with wine. Oh yes, you heard us.
The best way to experience these biscuits is at the end of a meal, with a small glass of sweet wine. Summer or Winter, it does not matter. They will always, always, be a hit with your guests.
HOW TO USE
The best way to experience these biscuits is at the end of a meal, with a small glass of sweet wine. We recommend Vinsanto del Chianti Classico DOC by Antinori. Summer or Winter, they are always great.
WHY WE LOVE THEM
Crunchy, tasty, and the perfect little treat at the end of your dinner. Also great in the morning with a coffee, or as an afternoon merenda.
Wheat flour, sugar, almond (20%), free range eggs, pine nuts. May contain traces of butter, soy, pistachios and hazelnuts. (allergens in bold)
Made in the heart of Prato, Tuscany, in the same shop opened by Antonio Mattei in 1858. The original version received a special mention at the 1867 Universal Exposition (World Expo) in Paris, becoming the best sellers in his shop. Also known as "biscotti di Prato" (Prato biscuits) and "cantucci", making Antonio Mattei "Fabbricante di cantucci" (Cantucci maker). We are proud to consider Antonio Mattei a Gold Beetle Certified™ producer.