Biscotti di Prato

The word biscotti derives from an ancient word meaning “twice-cooked.” The dough is baked first in a log shape to cook the dough through and brown the exterior. The log is sliced, and the long, flat slices are cooked for a second time until the interior is dry and crisp.

These almond-studded cookies, also called cantucci, are associated with Toscana. They are reputed to have been invented in the nineteenth century by a pastry chef, Antonio Mattei, who