INGREDIENTS:
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
FOR GLAZING:
1 large egg, whole, beaten
1 Tbsp. cold water
PREPARATION:
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. |
