Nutritional Info

Nutrition Facts

Serving Size 1 (29g)

Calories 104
Calories from Fat 4 (4%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 11.6mg 4%
Sodium 57.8mg 3%
Potassium 30.7mg 1%
Total Carbohydrate 21.2g 7%
Dietary Fiber 0.7g 3%
Sugars 0.1g
Protein 3g 6%

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Recipe Description
In the town of Prato in Tuscany, these are the classic biscotti to dip in vin santo, the great dessert wine of the region. Eaten plain, they are rather dry, so do provide a beverage for dunking them.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  almonds, toasted
1 Teaspoon(t)  pure vanilla extract
1 Teaspoon(t)  orange zest, grated
1 Teaspoon(t)  lemon zest, grated
3/4 Cup(c)  sugar
4   large eggs
1 Teaspoon(t)  salt
5 1/2 Teaspoon(t)  baking powder
10 1/2 Cup(c)  all purpose flour


Place a rack in the center of the oven. Preheat the oven to 325° F. Grease and flour a large baking sheet. In a medium bowl, sift together the flour baking powder and salt. In a large bowl with an electric mixer, beat the eggs and sugar on medium speed until light and foamy, about 3 minutes. Beat in the lemon and orange zests and vanilla. On low speed, stir in the dry ingredients, then stir in the almonds. Lightly dampen your hands. Shape the dough into two 14 by 2 inch logs. Place the logs on the prepared baking sheet several inches apart. Bake for 30 minutes, or until firm and golden. Remove the baking sheet from the oven and reduce the oven heat to 300° F. Let the logs cool on the baking sheet for 20 minutes. Slide the logs onto a cutting board. With a large heavy chef's knife, cut the logs on the diagonal into 1/2 inch thick slices. Lay the slices on the baking sheet. Bake 20 minutes or until lightly golden. Transfer the cookies to wire racks to cool. Store in an airtight container.

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