We don’t let any of the goodness of our Biscotti
di Prato escape: the crumbs produced when
we slice our biscuits are an intriguing alternative
for preparing crusts for cheesecakes and such
new recipes as the Bricioli Crack Pie.
Almond Biscuits Crumbs
Additional information
| Net Weight | 1 Kg / 35.3 oz |
|---|
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These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup.
The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left to the rest for 24 hours, the slice are then toasted to get their golden color and traditional crumbly and light. consistency.
The slice of toasted Brioche Bread are cut thick to give them a greater consistency : these slices ‘do not break’ when butter and jam or peanut cream, or any other ingredients for savory combinations such as mascarpone or robiola, are spread on top! -
The Biscotti di Prato – also commonly known as cantucci or cantuccini with almond – have been baked every day by our Biscottificio since 1958 and are part of the Tuscan confectionery tradition that sees them as the perfect end of a meal in combination with Vinsanto.
This ‘Biscottiera’ created by the talented illustrators Simone Massoni and Ilaria Falorsi is the fifth collector’s tin designed for the Biscottificio Mattei and contains 125 g of Biscotti di Prato.
Prepared with only 5 simple ingredients: flour, sugar, free-range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
Recommended pairings: – for the end of a meal in addition to the classic Vinsanto, also perfect with soft grappa – for a small snack, with coffee or cappuccino
Once opened, store in a cool and dry place in the same tightly closed package.
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Since 1858, Antonio Mattei biscuits have been baked fresh every day and individually packed by hand in the iconic Blu Mattei bag.
Biscuit tins have long been used to maintain freshness, and the factory has offered these reusable containers since the last century.
This cookie jar continues the series of tins designed by Florence-based illustrators Simone Massoni and Ilaria Falorsi, capturing the essence of Tuscany through the lens of the Antonio Mattei biscuit factory. The design, inspired by a map-like geometric grid, highlights a few of Tuscany’s most famous landmarks, including the historic Biscottificio in Prato and the new Florentine Bottega Museum. Antonio Mattei, the founder, is depicted in a playful tourist style, with his vintage cane in hand.
The green color symbolizes the fresh countryside and hills of Chianti, Maremma, or the forests of Casentino and Lunigiana in early spring.
These biscuits are made from just five simple ingredients: flour, sugar, free-range eggs, almonds, and pine nuts, with no preservatives, animal fats, or vegetable oils.
Perfect pairings: – Enjoy after a meal with Vinsanto or soft grappa; – Or as a snack with coffee or cappuccino.
Once opened, store in a cool, dry place in the tightly sealed package.
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Prato Biscuits – commonly known as cantucci or cantuccini – are baked evey day by our Biscuit Factory since 1958 and are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo.
This tin ‘Biscuit jar’ was conceived and designed by Simone Massoni is the second opera for the Mattei Biscuit Factory of the talented Florentine illustrator and contains 4,4 oz Prato Biscuits.
Prepared with only 5 simpple ingredients : flour,sugar,free-range eggs,almonds and pine nuts,the do not contain preservatives,animal fats or vegetable fats.
Recommended pairings:
-for end meal in addition to the classic Vin Santo, perfect also with soft grappa
-for a small snack, with coffee or cappuccinoOnce opened, store in a cool and dry place in the same tightly closed package.
