Biscotti Di Prato ( Tuscan Almond Biscotti)

Biscotti Di Prato ( Tuscan Almond Biscotti)

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3 3/4 c Flour; all purpose
1 large Egg
4 large Eggs
1/4 ts Salt
1/2 ts Almond extract
1 ts Vanilla
2 c Sugar
1 ts Baking Powder
1 2/3 c Almonds; whole, blanched
1 ts -Water

Original recipe makes 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. 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

Verified by stevemur
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Great dunkers!

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