Biscotti Di Pratto
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
almonds
blanched |
*
|
| ¾ | cup |
almonds
whole, unblanched |
*
|
| 4 | large |
eggs
divided |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
almonds
blanched |
*
|
| 177 | ml |
almonds
whole, unblanched |
*
|
| 4 | large |
eggs
divided |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 532 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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℉ (150℃).
Grease baking sheet and dust with flour; set aside.
In a small bowl, beat 3 eggs, vanilla and 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 1½ inches in diameter).
It will flatten as it bakes.
Place on prepared baking sheet.
Bake 45 to 50 minutes.
Remove from oven and let rest 5 minutes.
Turn oven down to 275℉ (140℃).
With a serrated knife, cut logs into ¾ inch 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 to 25 minutes, turning slices ½ way through baking time.
Remove from oven; allow to cool completely before sealing in containers.
They will stay fresh up to 1 month.
