Chocolate Almond Biscuits

The classic, with dark chocolate: the fourth generation's one addition.

In a shop that has changed almost nothing since 1858, this is what change looks like: the Pandolfini siblings' dark-chocolate cantucci, a red label on the same blue paper.

The discipline of the original holds — the same twice-baked dough, the same Prato oven, whole almonds throughout — with dark chocolate folded in beside them. It is the house being generous, not the house being modern.

Dip them in coffee after dinner, set them beside gelato or a bowl of cream, or eat them as they are, which is how most bags actually end. The almond classic remains the reference; this is the indulgence.

Meet the House: The original cantuccini, invented in Prato in 1858 and still baked from the same recipe.

Complete your table: Cantucci Almond, Mattei — the pair, one blue and one red · Olio Ciock, Palazzo — the chocolate shelf, completed · Lemon Olive Oil, Muraglia — over the gelato they sit beside.