Contucci Di Prato (Nut Cookies)
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Contucci Di Prato (Nut Cookies)
  Cookies    Nuts  
Last updated 6/12/2012 1:17:36 AM. Recipe ID 48058. Report a problem with this recipe.
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      Title: Contucci di prato (nut cookies)
 Categories: New, Text, Import
      Yield: 1 Servings
 
  3 3/4 c  Sifted All-Purpose Flour
      1 c  Sugar
      6    Tbl Sugar
  1 1/2 ts Baking Powder
      3    Tbl Dried Cake Crumbs
      4    Eggs
      1    Egg Yolk
      1    Tbl Almond Extract
      1 ts Vanilla
      5 oz Whole Unblanched Almonds
      1 c  Whole Shelled Hazelnuts
      1    Egg White
 
  Butter a piece of brown paper cut to fit a large cookie sheet.
  Preheat to moderate (375 degrees). Sift flour, sugar and baking
  powder into a large bowl; stir in cake crumbs. Beat eggs, the egg
  yolk, almond extract and vanilla in a small bowl until frothy; add to
  flour mixture. Beat unti thoroughly combined and mixture is
  moistened. (Take a little bit of the cookie mixture between your
  fingertips and pinch; if the dough holds together you have beaten it
  enough). Add almonds and hazelnuts. WIth your hands, work nuts into
  dough until mixture begins to hold together. Turn out onto a piece of
  wax paper. Divide mixture in half. Shape each half into a log, 2
  inches in diameter and about 12 inches long. Place logs on prepared
  cookie sheets. Beat egg white in a small cup until foamy; brush over
  logs. Bake in preheated 375 degree oven for 30 minutes or until
  golden. Remove logs with paper to wire racks. Cool 1 hour. Preheat
  oven to 350 degrees. Cut logs into 1/2 diagonal slices with a
  serrated knife using a sawing motion. Place cookies on large
  ungreased cookie sheets. Bake in preheated moderate oven (350
  degrees) for 10 minutes or until centers are dry, turning once. Cool
  on wire racks. Store in a covered container 




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Recipe ID 48058 (Apr 03, 2005)

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