2.8 from 5 votes

Prato Cookies

Course Dessert
Cuisine Tuscan
Author Giulia


  • 2 eggs, whites and yolks separated
  • 230 g sugar
  • 20 g orange honey
  • 250 g flour
  • ½ teaspoon baking ammonia
  • Grated peel of 1 orange
  • 125 g unpeeled almonds


  • Preheat oven to 180°C, fan assisted.
  • Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue.
  • Fold in thoroughly the honey and the egg yolks, then fold gently in the flour sifted with the baking ammonia and the grated orange peel. Mix in the almonds.
  • Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 5 cm wide and 30 cm long.
  • Bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2 cm thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 - 10 minutes, until toasted.
  • You can store them in a tin for several days.
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