Biscottini di Prato
These are crisp, dry almond biscuits named for the city of Prato. Twice-baked and almond-strewn, they were a 14th-century creation of Datini, a gourmet of the era.
Serving idea: Dunk in a glass of Vin Santo or Port. Crumbled Biscottini di Prato are excellent sprinkled over ice cream such as vanilla bean, coffee, chocolate or toasted almond. They are also a perfect accompaniment to espresso or cappuccino, or your favorite coffee or tea.
Ingredients: Unbleached flour, sugar, baking powder, salt, eggs, vanilla extract, almond extract, almonds.
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Born and raised in Belgium, I remember how chocolate was and still is ever present on breakfast toast, as a side to a cup of coffee, in the rich hot cocoas, and in the many artisan chocolate shops that line the centuries-old streets. Chocolate is a part of daily life.