These are the original biscotti, sweets that Tuscans have been eating for over one hundred and fifty years, long before every cafe in the continental US decided to offer overly dry, chocolate-dipped versions. Anything but a fad, these biscotti have been produced in Prato since 1858 by the Mattei family. (Antonio Mattei is mentioned in Pelligrino Artusi's classic Italian cookbook, The Art of Eating Well, originally published in 1891.)
Made with Puglian almonds (almost 20% of the total weight), fresh eggs, pine nuts from Pisa (not the cheaper Chinese variety), you can taste the rich nuts over the flour and sugar that dominate the flavor of most biscotti. Both Corby Kummer and Carol Field—whose opinions on Italian food I hold in very high regard—say Mattei's biscotti are the best. Try 'em for yourself.
"In the Florence area they're known as biscotti di Prato, probably since the greatest version of this cookie comes from the historic bakery Mattei in Prato."
Faith Willinger, The Atlantic Food Channel