If you’ve come across the phrase “бишкоти ди Прато”, you might be wondering what it means. Written in Cyrillic script, this term is a transliteration of the Italian phrase “Biscotti di Prato.” These are traditional Italian almond biscuits that originated in the town of Prato, Tuscany. Today, biscotti are a beloved treat around the world, known for their signature crunch, twice-baked preparation, and their perfect pairing with coffee or dessert wines like Vin Santo.
In this article, we’ll explore the history of biscotti di Prato, their cultural significance, ingredients, variations, and why they’ve become a global favorite.
1. Understanding the Name
The name “бишкоти ди Прато” translates to “biscuits of Prato.”
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“Бишкоти” (bischkoti) is the Cyrillic spelling of “biscotti,” the Italian word for cookies or biscuits.
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“Ди Прато” (di Prato) means “from Prato,” referencing the Tuscan city where these biscuits originated.
Over time, biscotti has become a generic term in many countries for any twice-baked, crunchy Italian cookie, but traditionally it refers specifically to Biscotti di Prato.
2. A Brief History of Biscotti di Prato
Biscotti di Prato date back to 14th-century Tuscany, where they were developed as a practical, long-lasting treat for travelers and soldiers. Because these biscuits are baked twice, they are very dry, which means they can be stored for weeks or even months without going stale.
The original recipe was credited to Antonio Mattei, a Tuscan baker in Prato in the 19th century, who standardized the version we know today. His shop, Mattei Biscottificio, still produces biscotti di Prato according to the original formula.
During the Renaissance, biscotti became popular among the wealthy classes, often enjoyed with sweet wines. They became a symbol of Tuscan hospitality and culinary tradition.
3. Traditional Ingredients
Classic biscotti di Prato recipes are simple and made with only a handful of ingredients:
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Flour – Provides structure to the dough.
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Sugar – Sweetens and helps with crispiness.
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Eggs – Bind the dough and add richness.
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Whole almonds – Traditionally left with skins on for a rustic flavor.
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Vanilla or lemon zest (optional) – Adds aroma.
Notably, biscotti di Prato contain no butter or oil, which is why they are so dry and crunchy. This makes them a unique biscuit that pairs perfectly with dipping drinks.
4. How They’re Made
The process of making biscotti di Prato is what sets them apart:
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Mixing the Dough – Ingredients are combined into a sticky dough.
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Shaping Logs – The dough is shaped into long, flat logs.
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First Bake – Logs are baked until firm.
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Slicing – The logs are sliced diagonally into thin cookies while still warm.
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Second Bake – The slices are baked again to achieve the signature crunch.
This double-baking technique gives biscotti their distinct hard texture and golden color.
5. How to Enjoy Biscotti di Prato
Because of their hardness, biscotti are almost always enjoyed with a drink:
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Vin Santo: In Tuscany, biscotti are dipped into this sweet dessert wine.
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Coffee or Espresso: Outside Italy, biscotti are often paired with cappuccino or latte.
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Tea or Hot Chocolate: Biscotti’s crunch makes them ideal for dipping in warm beverages.
Some also enjoy biscotti simply on their own as a crisp snack or even crushed into toppings for gelato and desserts.
6. Modern Variations
While biscotti di Prato remain iconic in their original almond form, modern bakers have introduced creative twists, including:
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Chocolate-Dipped Biscotti
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Pistachio or Hazelnut Variants
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Cranberry and White Chocolate Biscotti
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Spiced Biscotti with Cinnamon or Ginger
These adaptations have helped biscotti become popular worldwide, while Prato’s almond recipe remains a symbol of authenticity.
7. Cultural Significance in Tuscany
Biscotti di Prato are more than just cookies; they represent Tuscan culinary heritage. For centuries, these biscuits were served at family celebrations, weddings, and holidays. Many Italian households still bake biscotti during Christmas, often packaged as gifts.
Prato’s bakeries are famous for their dedication to the craft. Tourists visiting Tuscany often stop at Mattei Biscottificio, which has been operating since 1858. Its signature blue packaging has become an iconic souvenir.
8. Nutritional Profile
Because biscotti di Prato use simple ingredients and no added fats (except natural almond oils), they’re lighter than many cookies:
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Calories: Around 100–120 per piece.
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Protein: Almonds add a boost of plant-based protein.
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Fats: Low in saturated fat.
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Shelf Life: Long-lasting due to low moisture content.
Their long shelf life made them practical for travel centuries ago and still makes them perfect for gifting today.
9. Global Popularity
Today, biscotti are a staple in coffee shops worldwide. While other countries have added butter or different flavorings to make softer versions, Italy remains faithful to its original recipe. In many English-speaking countries, “biscotti” has become a catch-all word for any Italian-style cookie, though true biscotti di Prato are always twice-baked almond biscuits.
10. Where to Find Biscotti di Prato
You can enjoy authentic biscotti di Prato in:
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Italian bakeries and specialty stores.
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Tuscan cafes and restaurants—especially in Prato.
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Online shops offering imported Italian goods.
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Or, for adventurous bakers, homemade recipes are widely available.
Conclusion
The phrase “бишкоти ди Прато” simply refers to Italy’s iconic biscotti di Prato—crunchy, twice-baked almond cookies that have stood the test of time. Originating in Tuscany, they have spread globally thanks to their simple ingredients, long shelf life, and versatility. Whether enjoyed with Vin Santo in a Tuscan trattoria or dipped into a morning cappuccino halfway around the world, biscotti di Prato remain a delightful piece of Italian culinary tradition.
If you’ve never tried them, these historic biscuits are well worth a taste. Their satisfying crunch and nutty flavor make them a perfect treat for any occasion.