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Biscotti di Prato
* Exported from MasterCook *
Biscotti di Prato
Recipe By : Atlantic Monthl
Serving Size : 48 Preparation Time :0:00
Categories : Breads Biscotti
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup almonds -- whole, unblanched
2 cups unbleached flour -- unsifted
1 cup sugar
1 teaspoon baking soda
1 pinch salt
3 large eggs
1/2 teaspoon vanilla
This recipe makes about 4 dozen very crunchy biscotti. I've never put
chocolate on the biscotti.
You need two 12x15 inch (approx.) cookie sheets. Butter and flour ONE of
the cookie sheets. The oven should be at 350 to roast the almonds, and
300 to bake the biscotti. Total baking time for the biscotti is about 2
hours. You also need to have handy and ready a surface for kneading the
biscotti dough and a surface for cutting the baked biscotti.
Roast the almonds in a 350 degree often until lightly browned (10-15
minutes). Cool nuts completely. Lower the oven temperature to 300. In a
medium bowl, stir together the dry ingredients (flour, sugar, baking soda,
salt) just to mix. Separate out about 1/2 cup of this mixture, and spread
SOME of the reserved 1/2 cup onto your kneading surface. In a small bowl
or measuring cup, lightly beat together the eggs and vanilla. Make a well
in the flour mixture in the medium bowl and pour in the egg/vanilla
mixture. Stir the flour into the egg mixture from the outside of the
well. Continue combining until the mixture is too stiff to stir. Turn
the mixture out onto your kneading surface, which should already be
floured with some of the reserved dry ingredients. With floured hands
(use some of the reserved dry ingredients for this if you want), fold the
dough over itself until it coheres. Use the rest of the reserved dry
ingredients for your hands and the work surface, if necessary. Press the
nuts into the dough and keep folding the dough over itself until the nuts
are evenly distributed. Let the dough sit a few minutes so the flour
absorbs the liquid completely, making the dough less sticky. Divide the
dough into 3 equal pieces. Roll each piece with your hands so that the
pieces are elongated into strips about 1" wide and 12"-14" long. ***
Place the strips on the buttered/floured baking sheet, leaving about 4"
between each strip. If you want somewhat wider strips, flatten the strips
with your hands to a width of 2". Bake for about 50 minutes at 300. Let
the strips cool for 5 minutes, and them remove them with a spatula to a
cutting surface. Using a sharp knife and making downward strokes, cut the
strips into diagonal bars about 1/2" wide.
Lay the cut biscotti on their sides on the two baking sheets. Toast
35-50 minutes, depending on how dark (and crunchy?) you want them.
*** To make much wider strips, divide the dough into two strips, same
length (12"-14"). Each cookie will be about 6" long. This should make
about 2 dozen cookies.
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