Biscotti Di Prato ( Tuscan Almond Biscotti) Recipe
Servings: 1
Ingredients
- 3 3/4 c. flour, all purpose, unbleached
- 2 c. sugar
- 1 tsp baking pwdr
- 1/4 tsp - salt
- 4 x Large eggs, large, whole
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 2/3 c. almonds, whole, blanched toasted lightly and minced coarse
- 1 x egg, large
- 1 tsp - water
Directions
- In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking pwdr, and the salt till the mix is combined well. In a small bowl, whisk together the whole Large eggs, the yolks, the vanilla and the almond extract, add in the mix to the flour mix, beating till 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 min and let them cold on the baking sheets on racks for 10 min. 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 min on each side, or possibly till they are pale golden brown. Transfer the biscotti to racks to cold and store them in airtight containers.
- MAKES ABOUT 56 BISCOTTI
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