{"product_id":"mattei-almond-biscuits","title":"Almond Biscuits","description":"\u003cp\u003eThe Biscotti di Prato, from the shop that defined them. Blue paper, hand-tied.\u003c\/p\u003e\n\u003cp\u003eAntonio Mattei opened his biscottificio on Via Ricasoli, Prato, in September 1858, and the almond biscuit he perfected there became the one the world copies. The medals came fast — Florence 1861, London 1862, Paris 1867 — and Pellegrino Artusi, Italy's first great food writer, put him in the canon: a man, he wrote, with the genius of his craft.\u003c\/p\u003e\n\u003cp\u003eThe biscuit is four honest things — almonds, flour, sugar, eggs — baked, sliced, and baked again; \"biscotti\" means twice-cooked. The hardness is the design: these are made to be dipped, and to give way exactly then.\u003c\/p\u003e\n\u003cp\u003eThe Pandolfini family, four generations in, still bakes them in Prato and still wraps them in the hand-tied blue paper bag, unchanged.\u003c\/p\u003e\n\u003cp\u003eIn Tuscany the rite is vin santo at the end of the meal. In daily life, coffee and tea do the same work — morning, mid-afternoon, and the quiet end of dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e The original cantuccini, invented in Prato in 1858 and still baked from the same recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Truffle Honey, Savini — a drop on the side changes the biscuit · Red Label Balsamico, Il Borgo — the grown-up end of the meal · The Rainbow Orcio, Muraglia — the other gift in the room.\u003c\/p\u003e","brand":"Antonio Mattei","offers":[{"title":"250 g","offer_id":43833397149763,"sku":null,"price":3300.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/02_loose.jpg?v=1789479247","url":"https:\/\/checkout.casaitaliana.in\/products\/mattei-almond-biscuits","provider":"Casa Italiana","version":"1.0","type":"link"}