A delicious variant on the very popular Cantucci, these biscuits offer the crunchiness of the traditional recipe created by Antonio Mattei in 1858, with the twist of some delicious hazelnuts from the Unesco Heritage site of the Langhe, in Piedmont.
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.
INGREDIENTS
Wheat flour, sugar, hazelnuts (20%), free range eggs. May contain traces of butter, soy, pistachios and almonds. (allergens in bold)
ORIGIN
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.
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