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Biscotti Di Prato
1
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Ingredients
- 150g raw, unpeeled almonds
- 2 eggs
- 2 egg yolks, plus 1 if dough crumbles
- 4 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
- 300g sugar, plus 2 tbsp for glaze
- 500g plain flour
- 16g packet of Pane degu Angeli (vanilla-flavored Italian leavener)
- Zest of 1 orange
- Pinch salt
- 2 eggs
- 3 egg yolks
- 4 tablespoons unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
- 2 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups /10 1/2 ounces/300 g sugar, plus 2 tablespoons, for glaze
- 3 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups /17 1/2 ounces/500 g all-purpose flour
- 1 (.5 ounce/16 g) package Lievito Pane degu Angeli
- Zest of 1 orange
- Pinch salt
Method
How to make Biscotti Di Prato
Preheat the oven to 160°C.
Place the almonds on a cookie sheet and toast them in the oven for about 8 to 10 minutes, then transfer to a wide ceramic platter to cool off. Do not leave them on the cookie sheet or they will continue to cook and burn.
Turn oven up to 180°C.
In a stand mixer using a paddle attachment, beat 2 eggs, 2 yolks, melted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more Butter , and 300g sugar on medium speed.
In a separate bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the flour, package of Lievito Pane degu Angeli, orange zest, and pinch of salt then slowly, one spoonful at the time, add the dry ingredients to the egg and sugar mixture and work until the dough forms and starts coming away from the sides of the bowl, about 2 minutes.
Cook's Note: The dough should not be too wet. If the dough crumbles, add an extra egg yolk to bind the ingredients.
Remove the bowl from the mixer and stir in the almonds. Do this final step by hand as the almonds would break if added into the mixer.
Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts that you will roll into cylinders approximately 2-inches thick by 8-inches long.
In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven.
Bake for about 35 to 40 minutes, until the top has reached a nice golden brown colour.
Remove from the oven and rest on a cooling rack for about 1 hour, then using a bread knife, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice the cookies about 3/4-inch thick.
To ensure proper crunchiness, leave the cookies to rest uncovered through the night, and then toast them in the oven at 350 degrees F for 10 minutes on each side the day after. When they cool off for the second time the will be perfectly tempered.
Cook's Note: This traditional cookie from Prato is supposed to be real dry and crunchy; it is in fact a regional dipping cookie, generally consumed after a meal with a glass of Vin Santo.
