Biscotti di pratto
Last updated 6/12/2012 1:08:45 AM. Recipe ID 35385. Report a problem with this recipe.
Title: Biscotti di pratto
Yield: 72 Servings
1/4 c Almonds; blanched
3/4 c Almonds; whole, unblanched
4 Eggs; divided
1 ts Vanilla
1/4 ts Almond extract
2 1/4 c Flour
1 c White sugar
1 ts Baking soda
1 pn Salt
From: firstname.lastname@example.org (Sam Waring) (COLLECTION)
Date: 12 Apr 1994 15:17:00 -0400 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, return 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
incorporate 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 diameter). 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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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