Biscotti Di Prato ( Tuscan Almond Biscotti)
Recipe
- Title:
- Biscotti Di Prato ( Tuscan Almond Biscotti)
- Categories:
- Italian, Cookies
- Yield:
- 1 servings
Ingredients
- 3 3/4 c Flour; all purpose,
- 1 ts Vanilla
- -unbleached
- 1/2 ts Almond extract
- 2 c Sugar
- 1 2/3 c Almonds, whole, blanched
- 1 ts Baking powder
- -toasted lightly & chopped
- 1/4 ts -Salt
- -coarse
- 4
- Eggs;large, whole
Ingredients
EGG WASH
- 1
- Egg, large; &
- 1 ts -Water
Directions
- In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
- In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
- Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
- Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
- Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
- On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden.
- Transfer the biscotti to racks to cool and store them in airtight containers.
- MAKES ABOUT 56 BISCOTTI
Directions
- Source: Gourmet magazine, December 1992
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