Biscotti Di Prato Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 3/4 cup: Flour, all purpose, unbleached
2 cup: Sugar,
1 tsp: Baking powder,
1/4 tsp: -Salt,
4: Eggs, large, whole
1 tsp: Vanilla,
1/2 tsp: Almond extract,
1 2/3 cup: Almonds, whole, blanched toasted lightly & chopped coarse
EGG WASH
1: Egg, large, &
1 tsp: -Water,
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 350F 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 3/4" inch
slices, arrange them the biscotti, cut sides down, on the baking
sheets, and bake them in the 350F 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. MAKES ABOUT 56 BISCOTTI
Source: Gourmet magazine, December 1992
Source from luhu.jp
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 350F 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 3/4" inch
slices, arrange them the biscotti, cut sides down, on the baking
sheets, and bake them in the 350F 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. MAKES ABOUT 56 BISCOTTI
Source: Gourmet magazine, December 1992
Source from luhu.jp
Tags
Cookies