Biscotti Di Prat
Submitted by sara_jean2744
Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.
YIELD
3 dozenPREP
20 minCOOK
35 minREADY
1 hrsBiscotti di Prato, sometimes called cantucci, are the Tuscan originals that inspired every coffee-shop biscotti you have ever dunked. The dough contains no butter or oil. Eggs are the only fat, which is why authentic biscotti are so hard and why they hold up to a proper dip in Vin Santo or espresso without going to mush.
The double-bake method is built into the name itself (biscotti means twice-cooked). Logs bake first to set the dough, then slice on the diagonal and bake again cut-side-down to dry out the interior into glassy crunch. Whole blanched almonds stay intact through both bakes and make a beautiful cross-section on every slice.
Kitchen Tips
- Do not skip the egg wash. It gives the logs their signature glossy amber top.
- Cool the logs only 10 minutes before slicing. Fully cold logs shatter; warm logs slice clean with a serrated knife.
- Use a sharp serrated knife and cut with a sawing motion. A straight-down chop crumbles the almonds out of the dough.
- Watch the second bake closely. Biscotti go from pale to burnt in under a minute once they start to color.
Variations
- Dip one end in melted dark chocolate after they cool.
- Swap almonds for hazelnuts or pistachios, or a mix of nuts and dried cranberries.
- Add orange or lemon zest for a brighter, more aromatic profile.
Ingredients
Directions
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 350℉ (180℃) F 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 ¾ inch inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350℉ (180℃) F 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.
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