It is said that the first born in Pisa not in Prato many centuries ago in order to produce biscuits destined to last as long, thanks to the second baking.
Later in 1858, when Tuscany was still a Grand Duchy, a pastry chef from Prato Antonio Mattei patented a recipe with whom he had a national and international success, and this is the reason why nowadays they are called biscuits of Prato. The widespread use of these cookies is very likely due to the simplicity of the ingredients and their easy availability.
For Christmas to make gifts for friends and family decide what Christmas cookies you want to prepare, get all the ingredients, and prepare them for the time, maybe get organized and gather your friends for fun afternoons of pastry, in which you can involve the kids, because there are so many things that can make them too. In addition to cookies, you can also prepare delicious chocolates or chocolate delicacies like truffles, soft and luscious cream-based.
The term cookie is derived from the Latin panis biscotus which means bread baked twice and indicates a fresh-baked generally prepared with eggs, butter, sugar and flour that can be flavored with spices, fruit and various flavors from the classic chocolate with cinnamon, and ginger jam from and so on and so forth much beloved by children as the largest, the cookies come in the forms and countless variations such as vanilla, chocolate, biscuits coconut, almond ones and so on.
Among the most famous Italian biscuits there are those made with almond paste, nooks, but also the classic shortbread biscuits made without forgetting the cookies frosted typical Christmas.The simple decorated cookies are prepared with a mixture of a few simple ingredients, such as flour, butter, sugar, eggs and lemon what will make them really special decoration will be made with glazes of different colors and various sugars.
If you are patient people and imaginative, these cookies will do for you, and you can rest assured that your interest will be repaid by their beauty and goodness of these delights!
Servings: 8
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Ingredients:
2 cups all purpose flour
1 cup cocoa powder
1 tsp baking soda
Salt to taste
2 tsp aniseed
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup almonds
1 cup chocolate chips
1 tbsp unsalted butter
Recipe Method
In a bowl, sift the flour, cocoa powder, baking soda, and salt. In another bowl, beat sugar, aniseed and vanilla and almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
Preheat oven to 180 degrees C. Line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
Remove the cookie dough from the oven and cool for 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1 inch slices. Lay the cookies cut side down on baking sheets and return to the oven for 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.
