Biscotti Di Pratto

* Exported from MasterCook *

Biscotti Di Pratto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C Almonds -- blanched
3/4 C Almonds -- whole unblanched
4 Eggs -- divided
1 Tsp Vanilla
1/4 Tsp Almond extract
2 1/4 C Flour
1 C Sugar -- white
1 Tsp Baking soda
1 Pinch Salt

Preheat oven to 350 degrees.

On a baking sheet, roast blanched and unblanched almonds until blanched
almonds start to brown, shaking pan occasionally; 5 to 8 minutes. Remove
blanched almonds, place in blender container and grind until it turns to
powder. Set aside. Meanwhile, ret
urn whole almonds to oven 2 to 3 minutes longer. Remove and chop whole
almonds roughly with knife, leaving large chunks. Set aside. Turn oven
down to 300 degrees. Grease baking sheet & dust with flour; set aside.
In a small bowl, beat 3 eggs, vanilla & extract. In large bowl, mix
together flour, sugar, baking soda, salt and ground almonds.

Make a well in the center and add the eggs, blending to gradually incor-
porate all of flour mixture. You should have a stiff dough.
If it is too stiff to hold together, add a little water. Add the crushed
almonds and knead them evenly into the dough. Divide dough into 3
portions. Form each into a long log, rounded or slightly oval (about 1
1/2 inches in dia- meter). It will flatten
as it bakes.
Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from oven and
let rest 5 minutes. Turn oven down to 275 degrees. With a serrated knife,
cut logs into 3/4" slices. (NOTE: Unlike slicing a loaf of bread, straight
across its width, cut biscotti
on a 45 degree angle.) Lay slices flat on 2 baking sheets. Return to oven
for 20 - 25 minutes, turning slices 1/2 way through baking time. Remove
from oven; allow to cool completely before sealing in containers. They
will stay fresh up to 1 month.

per Ronda Eikenberry




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