Biscotti di Prato (Cantuccini)

Yield: about 56 biscotti

Ingredients

Batter

• 3 3/4 cups all-purpose unbleached flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 2/3 cups whole, blanched almonds, toasted lightly and coarsely chopped

Egg Wash

• 1 large egg
• 1 teaspoon water

Instructions

1. 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.
2. In a small bowl, whisk together the whole eggs, the yolks, vanilla extract and 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 cookie 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.
3. Bake the logs in a preheated 350 degrees F oven for 35 minutes, and let them cool on the cookie sheets on racks for 10 minutes.
4. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the cookie sheets, and bake them in the 350 degrees F oven for 5 to 7 minutes on each side, or until they are pale golden.
5. Transfer the biscotti to racks to cool, and store them in airtight containers.

Notes

Dark raisins may be added to the batter, if desired.

Attribution

Gourmet magazine, December 1992