Favorite Biscotti Di Prato
Favorite Biscotti Di Prato recipe
Yield
52 servingsPrep
25 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
orange zest
grated |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
almonds
toasted |
*
|
Directions
Preheat oven to 325℉ (160℃). Butter and flour largebaking sheet. On a piece of wax paper, sift flour, baking powder, baking soda and salt.
In a large bowl, beat eggs andamp; sugar until light and foamy. Beat in orange peel and vanilla. Stir in dry ingredients. Stir in almonds.
On the baking sheet, shape the dough into 2 4x2 inch logs about 4 inces apart. Smooth the tops and sides with a rubber spatula. Bake the logs 30 minutes or until firm andamp; golden.
Remove from oven and reduce oven heat to 275℉ (140℃). Cool 10 minutes.
Slide a metal spatula under the logs and transfer them to a With a large chef's knife cut the logs diagonally into ½ inch slices.
Tip:
The best way to do this is to place the tip of the knife on the board then press down firmly. This will cut cleanly through the almonds, and the cookies will be less likely to crumble.
