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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
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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