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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Crafted from the original 1958 recipe, these toasted brioche slices are made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast, and sea salt—without any glucose syrup.
Their delicate aroma comes from a slow, double fermentation process. After baking, the brioche is sliced and left to rest for 24 hours before being toasted to achieve its golden color and signature light, crumbly texture.
Thicker than typical slices, they hold their shape without breaking, making them perfect for spreading butter, jam, peanut cream, or pairing with savory options like mascarpone or robiola.
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Since 1858, Antonio Mattei biscuits have been baked fresh daily and individually packed by hand in the iconic Blu Mattei bag.
Traditionally, biscuit tins are used to preserve the freshness of the biscuits, and the factory has been offering these reusable containers since the last century.
This cookie jar is part of a series of tin packages designed by Florentine illustrators Simone Massoni and Ilaria Falorsi. It showcases Tuscany through the lens of the Antonio Mattei biscuit factory. Featuring a geometric map-inspired grid, the design highlights key Tuscan landmarks, including the historic Biscottificio in Prato and the new Florentine Bottega Museum. Also included is an image of Antonio Mattei, the founder, depicted with his vintage walking cane as a whimsical tourist.
The pink hue of the design reflects the stunning sunsets visible from the Versilia coast to the Apuan Alps.
Made with just five simple ingredients—flour, sugar, free-range eggs, almonds, and pine nuts—these biscuits are free from preservatives, animal fats, or vegetable oils.
Pair them with: – Vinsanto at the end of a meal, or soft grappa; – coffee or cappuccino for a light snack.
Once opened, store in a cool, dry place in the tightly sealed package.
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Prato Biscuits – also commonly known as cantucci or cantuccini – are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo.
Dark Chocolate Biscuits are a greedy flavor variant of the Biscotti di Prato, with which they share the same identical dough.Prepared with just 4 simple ingredients : flour, sugar, dark chocolate and free range eggs. They do not contain preservatives, animal fats or vegetables fats.
Recommended pairings:
– for end meal with Porto, Marsala, or Sherry
– for snack or breakfast with coffee or tea, cappuccino, fruit juice -
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!
