4 cups all
2 cups sugar
1 tsp baking
pinch of salt
4 large eggs,
2 egg yolks
1 tsp vanilla
1/2 tsp almond
almonds, whole, blanched
toasted lightly and chopped
1 large egg,
1 Tbsp. cold
on a baking tray and toast in the oven for about 10 minutes. Cool and
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.
mixture to the dry
mixture and blend untill well combined. Stir in chopped almonds.
dough out onto a
lightly floured surface, knead it several times, and divide it into
sausage-shaped rolls each about 2 inches wide.
baking sheet with
baking paper (or use buttered baking sheets) and place the rolls well
(about 3-4 inches) to allow for spreading.
rolls with the
egg glaze and bake the rolls in a preheated oven for about 30-35
rolls from the
oven and cool for a few minutes. Cut the rolls crosswise on the
into the 1/2-inch or 3/4 inch slices while the rolls are still quite
on the baking sheet, cut sides down, and bake them in the preheated
oven for 5 to 6 minutes on each side, or until they are pale
transfer the biscotti
to cooling racks and let them cool completely. Store them in airtight
to keep fresh.
4 dozen biscotti.
di Prato are
traditionally enjoyed with a glass of Vin Santo. You can use any other
dessert wine to dip the cookie.