Biscotti di Prato (Tuscan Almond Biscotti)
- 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
- 1 large egg
- 1 teaspoon water
- 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
- 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
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 350 degree F 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 the biscotti, cut sides down, on the baking sheets, and bake them in the
350 degree F 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.
Source: Gourmet magazine, December 1992