The Magic Of Coffee
Home Pies & Pastry Desserts Italian Cookbook Pasta Salads Eggs Meat Dishes Fish Vegetables Rice Polenta Privacy  Site Map Contact Us
Tasty Italian Desserts

Click Here And Visit Romwell Real Cooking

Biscotti di Prato - Italian Almond Biscuits


4 cups all purpose flour
2 cups sugar
1 tsp baking powder 
pinch of salt
4 large eggs, whole
2 egg yolks
1 tsp vanilla
1/2 tsp almond extract
2 cups almonds, whole, blanched toasted lightly and chopped

1 large egg, whole, beaten
1 Tbsp. cold water


Preheat oven to 360°F (180°C).

Place whole blanched almonds on a baking tray and toast in the oven for about 10 minutes. Cool and chop coarsely.

In a large bowl sift flour, baking powder and salt. Add in sugar and mix well.

In a small bowl, whisk together the whole eggs, egg yolks, vanilla and almond extract. 

Add egg mixture to the dry mixture and blend untill well combined. Stir in chopped almonds.

Turn the dough out onto a lightly floured surface, knead it several times, and divide it into three sausage-shaped rolls each about 2 inches wide. 

Line a baking sheet with baking paper (or use buttered baking sheets) and place the rolls well apart (about 3-4 inches) to allow for spreading. 

Brush the rolls with the egg glaze and bake the rolls in a preheated oven for about 30-35 minutes. 

Remove the rolls from the oven and cool for a few minutes. Cut the rolls crosswise on the diagonal into the 1/2-inch or 3/4 inch slices while the rolls are still quite hot.

Arrange the biscotti slices on the baking sheet, cut sides down, and bake them in the preheated (360°F) oven for 5 to 6 minutes on each side, or until they are pale golden. 

When done transfer the biscotti to cooling racks and let them cool completely. Store them in airtight containers to keep fresh. 

Makes about 4 dozen biscotti.

Biscotti di Prato are traditionally enjoyed with a glass of Vin Santo. You can use any other dessert wine to dip the cookie.