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Biscotti di Prato

Prato biscuits

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Preparation info
  • 1 lb

    • Difficulty

      Easy

Appears in

By Leslie Forbes

Published 1985

  • About

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

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