The Prato Biscuits recipe represents a culinary heritage of inestimable value, handed down over the centuries. It is through its simple instructions that secrets and unique flavors are kept, which have conquered the palates of generations of sweets enthusiasts.

Preparing Prato Biscuits is a ritual that recalls ancient gastronomic knowledge and culinary traditions handed down from father to son. Each step, each ingredient, has an exact role in creating the harmony of flavors and textures that characterize them.

In a bowl, mix the flour, sugar, yeast, salt and eggs until you obtain a soft dough, in the meantime lightly toast the almonds in the oven. Add them to the dough together with the pine nuts and make 2-3 cm wide loaves as long as the baking tray. Place them on it, well spaced, and brush the surface with the beaten egg, giving them a delicate, golden coating. Bake in the oven at 180° for about 30 minutes. After cooking, cut the loaves obliquely to give the biscuit its characteristic shape. Return to the oven for another 5 minutes to toast.