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

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Biscotti di Prato (Tuscan Almond Biscotti)

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)

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.

Makes about 56 biscotti

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    Admin May 22, 2019  
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