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Biscotti di Prato o cantucci the original recipe

 
Biscotti di Prato o cantucci the original recipe
118

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

Yield

4

servings

Prep

25

min

Cook

30

min

Ready

55

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

500 grams all-purpose flour
500 grams sugar
250 grams almonds
with the skin
50 grams butter
6 whole eggs
*
1 teaspoon yeast cakes
*
1 dash salt
*

Directions

Place the flour, sugar, yeast and pinch of salt in the form of a fountain . Add 3 whole eggs and two egg yolks (keep an egg to work in the pastry ONLY IF THE PASTRY IS TOO HARD TO WORK). Work the dough well, even if is hard is normal work it. I also added the fourth egg white. Add the almonds (already toasted for 5 min in hot oven)and mix well. With the dough make strands 3 fingers wide and one centimeter high and place on a baking tray lined with baking paper. Brush with beaten egg yolk Bake at 175 degrees for about 30 minutes, turn off the oven and leave them in for another 10minutes When baked cut aslant to restore them in the oven that have been turned off but it’s will still warm for other 10 to 15 minutes. With these doses, I got a sixty biscuits, but are a little larger than normal. Traditionally eaten with vin santo, fantastic, try it!!!!!!!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 138928% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 75mg 3%
Total Carbohydrate 78g 78%
Dietary Fiber 11g 43%
Sugars g
Protein 53g
Vitamin A 6% Vitamin C 0%
Calcium 18% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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