Anronio Mattei Pistachio + Almond Biscotti
These beloved biscotti, or cantucci, as they’re known in their native Tuscany, come to us from Antonio Mattei. Considered the standard bearer for this classic Italian twice-baked cookie, these signature Tuscan treats have been made in Prato since 1858, where the time honored recipe is still kept secret by the Pandolfini family, now in their fourth generation of running this historic bakery.
These beloved biscotti, or cantucci, as they’re known in their native Tuscany, come to us from Antonio Mattei. Considered the standard bearer for this classic Italian twice-baked cookie, these signature Tuscan treats have been made in Prato since 1858, where the time honored recipe is still kept secret by the Pandolfini family, now in their fourth generation of running this historic bakery.
These beloved biscotti, or cantucci, as they’re known in their native Tuscany, come to us from Antonio Mattei. Considered the standard bearer for this classic Italian twice-baked cookie, these signature Tuscan treats have been made in Prato since 1858, where the time honored recipe is still kept secret by the Pandolfini family, now in their fourth generation of running this historic bakery.