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Title: Biscotti Di Prato ( Tuscan Almond Biscotti)
Categories: Italian Cookie
Yield: 1 Servings
3 3/4 | c | Flour; all purpose, unbleached |
2 | c | Sugar |
1 | ts | Baking powder |
1/4 | ts | -Salt |
4 | Eggs;large, whole | |
1 | ts | Vanilla |
1/2 | ts | Almond extract |
1 2/3 | c | Almonds, whole, blanched toasted lightly & chopped coarse |
EGG WASH | ||
1 | Egg, large; & | |
1 | ts | -Water |
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
Source: Gourmet magazine, December 1992
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