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.
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