Pistachio and Almond Biscotti

The Antonio Mattei bakery in Prato has been synonymous with Tuscan cantuccini since the 19th century – and bakes these biscuits with whole pistachios and almonds according to the same artisanal tradition. Whole nuts instead of pieces: the pistachios bring a slightly buttery note, while the almonds provide roasted aromas and a crunchy texture.

The pastry is firm enough to be briefly dipped in a glass of Vin Santo – the classic Tuscan duo where dessert wine and nuttiness enhance each other. Alternatively, they pair well with a dry Passito or a mature Moscato d'Asti. They also make a fine addition to a strong espresso or on a cheese board alongside mild Taleggio.