Biscotti di pratto
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Biscotti di pratto
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Last updated 6/12/2012 1:08:45 AM. Recipe ID 35385. Report a problem with this recipe.
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      Title: Biscotti di pratto
 Categories: Cookie
      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: (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 archives.  Downloaded from Glen's MM Recipe

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Recipe ID 35385 (Apr 03, 2005)

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