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Biscotti Di Prato (Tuscan Almond Biscotti)

Author/Submitted by: Gourmet magazine, December 1992
Servings: 56
Categories: Biscotti / Cookies / Desserts

Ingredients:
3 3/4  c  All-purpose flour, unbleached
2  c  Sugar
1  t  Baking powder
1/4  t  Salt
4    Eggs, large, whole
1  t  Vanilla
1/2  t  Almond extract
1 2/3  c  Almonds, whole, blanched, toasted lightly, coarsely chopped

---EGG WASH---
1    Egg, large
1  t  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.


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