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Recipe Category: Cookie
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Biscotti Di Prato Recipe
Ingredients
- Serving Size : 48
- 1 cup almonds – whole, unblanched
- 2 cups unbleached flour – unsifted
- 1 cup sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 3 large eggs
- 1/2 teaspoon vanilla
Method
- This recipe makes about 4 dozen very crunchy biscotti.
- I’ve never put chocolate on the biscotti.
- You need two 12×15 inch (approx ) cookie sheets
- Butter and flour ONE of the cookie sheets.
- The oven should be at 350 to roast the almonds, and 300 to bake the biscotti.
- Total baking time for the biscotti is about 2 hours.
- You also need to have handy and ready a surface for kneading the biscotti dough and a surface for cutting the baked biscotti.
- Roast the almonds in a 350 degree often until lightly browned (10-15 minutes).
- Cool nuts completely.
- Lower the oven temperature to 300.
- In a medium bowl, stir together the dry ingredients (flour, sugar, baking soda, salt) just to mix.
- Separate out about 1/2 cup of this mixture, and spread SOME of the reserved 1/2 cup onto your kneading surface.
- In a small bowl or measuring cup, lightly beat together the eggs and vanilla.
- Make a well in the flour mixture in the medium bowl and pour in the egg/vanilla mixture.
- Stir the flour into the egg mixture from the outside of the well.
- Continue combining until the mixture is too stiff to stir.
- Turn the mixture out onto your kneading surface, which should already be floured with some of the reserved dry ingredients.
- With floured hands (use some of the reserved dry ingredients for this if you want), fold the dough over itself until it coheres.
- Use the rest of the reserved dry ingredients for your hands and the work surface, if necessary.
- Press the nuts into the dough and keep folding the dough over itself until the nuts are evenly distributed.
- Let the dough sit a few minutes so the flour absorbs the liquid completely, making the dough less sticky.
- Divide the dough into 3 equal pieces.
- Roll each piece with your hands so that the pieces are elongated into strips about 1″ wide and 12″-14″ long.
- *** Place the strips on the buttered/floured baking sheet, leaving about 4″ between each strip.
- If you want somewhat wider strips, flatten the strips with your hands to a width of 2″.
- Bake for about 50 minutes at 300.
- Let the strips cool for 5 minutes, and them remove them with a spatula to a cutting surface.
- Using a sharp knife and making downward strokes, cut the strips into diagonal bars about 1/2″ wide.
- Lay the cut biscotti on their sides on the two baking sheets.
- Toast 35-50 minutes, depending on how dark (and crunchy?) you want them.
- *** To make much wider strips, divide the dough into two strips, same length (12″-14″).
- Each cookie will be about 6″ long.
- This should make about 2 dozen cookies.

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