Back to Anna & Gary's Homepage
Home About Cookdojo Home Edition - Web Based Version
CookDojo.Com - Online Cooking Recipe

dojo [dṓ jō]
a place (hall / room) for practising martial art (karate, judo, aikido)


Recipe Categories >> Cookies

Biscotti di Prato (Tuscan Almond Biscotti)

INGREDIENTS
3 3/4 cups unbleached all purpose flour
2 cups sugar
1 tsp. double-acting baking powder
1/4 tsp. salt
4 large whole eggs
2 large egg yolks
1 tsp vanilla
1/2 tsp almond extract
1 2/3 cups sliced almonds
egg wash (beat together 1 egg and 1 tsp water)

METHOD
1. In bowl of electric mixer fitted with paddle attachment, blend in the flour, sugar, baking powder, and salt until the mixture is combined well.
2. In a small bowl whisk together the whole eggs , yolks, vanilla, and the almond extract. Add mixture to the flour mixture.
3. Beat until a dough is formed, then stir in the almonds.
4. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
5. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flatish 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.
6. Bake the logs in a preheated 350 degree oven for 35 minutes. Let them cool on the baking sheets for 10 minutes.
7. One a cutting board cut the logs crosswise on the diagonal into 3/4 inch thick slides. Arrange the "biscotti", cut side down, back on the baking sheets and bake them in the 350 degree oven for 5 to 7 minues on each side, or until they are pale golden.
8. Transfer biscotti onto racks to cool then store in airtight container.

NOTE
Makes about 56 biscotti

Printer Friendly 
    Admin Mar 20, 2019  
Back to Anna & Gary's Homepage