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Biscotti Di Prat

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Recipe

 

Yield

3 dozen

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 ¾ cups all-purpose flour
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2 cups sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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4 large eggs
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1 teaspoon vanilla extract
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½ teaspoon almond extract
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1 ⅔ cups almonds
blanched
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Ingredients

Amount Measure Ingredient Features
887 ml all-purpose flour
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473 ml sugar
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5 ml baking powder
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1.3 ml salt
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4 large eggs
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5 ml vanilla extract
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2.5 ml almond extract
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394 ml almonds
blanched
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 8886% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 220mg 9%
Total Carbohydrate 63g 63%
Dietary Fiber 3g 13%
Sugars g
Protein 37g
Vitamin A 5% Vitamin C 0%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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