A butter-free home version of the crunchy almond biscuits associated with Prato and enjoyed across Tuscany. The second bake is what gives them their familiar crisp texture.
Recipe at a glance
MakesAbout 25–30 biscuits
Preparation20 minutes
Cooking35–43 minutes, plus cooling
Ingredients
- 3 eggs
- 220 g sugar
- 280 g plain flour
- 5 g baking powder
- Zest of 1 orange
- A pinch of salt
- 200 g whole unpeeled almonds
Method
- Preheat a conventional oven to 180°C and line a baking tray. Set aside one egg white. Whisk the other two eggs and the remaining yolk with the sugar until lighter. Fold in the flour, baking powder, salt, zest and almonds.
- Shape two logs about 30 cm long and no more than 5 cm wide on the lined tray. Leave room between them as they spread. Lightly dampened hands help with sticky dough. Brush with the reserved white.
- Bake for about 20–25 minutes, until golden and set. Rest for about 5 minutes, then carefully slice across into approximately 2 cm pieces with a sharp serrated knife.
- Lay the biscuits cut-side down and return to the oven for another 15–18 minutes. Let them cool completely before closing them in a tin. They become crisper as they cool.
Ingredient notes
Use whole almonds for the characteristic cross-section. Keep the orange zest free from the bitter white pith. This is a home recipe and does not claim certified IGP status.
The technique that matters
Slice while the logs are warm and firm enough to handle. Cutting immediately can squash them; waiting until completely cold can make them crumble. Make a gentle sawing motion instead of pressing down hard.
At the Tuscan table
Vin Santo is a traditional companion, though the biscuits can be enjoyed on their own or with coffee. The crunch comes from drying the sliced biscuits in the second bake.
Recipe adapted in original wording from Visit Tuscany / Juls’ Kitchen.