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the rich history of Italian peasant cooking, a basic but tasty cuisine developed using the finest home-grown products. As time went by, Florentines prepared these crisp almond and dark chocolate Italian cookies from a simple basic recipe using flour, eggs, sugar and almonds. Forty years ago Ghiott cookies of Florence began industrial production of "Ghiottini alla Mandorla", based on the true original Renaissance recipe and using only top quality ingredients. In Florentine restaurants, they serve crisp almond and dark cookies at the end of a meal with a sweet dessert wine Vin Santo to soak them in. Outside of Tuscany they are also served with other dessert wines. In some areas of Italy, especially in the north, and in many other countries, these biscuits are excellent with a good cup of tea or coffee. |
