Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
1 lb
Easy
Published 1985
Probably the most common conclusion to a dinner in Tuscany is the arrival of a plate of these curiously hard, oval biscuits. Dunked liberally in a glass of vin santo, they are magically transformed into a surprisingly moreish dessert. They should be hard and dry to start with (and will keep for months in a tightly closed container) and in fact the bakers in Prato put ammonium bicarbonate, an old-fashioned leavening agent, into their biscuits to ensure an extra long hard life. In Italy Prato
Advertisement
Advertisement
No reviews for this recipe