Biscotti Di Prato Recipe

  1. Preheat oven to 375 degrees.
  2. Place the blanched and unblanched almonds on a tin foil cookie sheet.
  3. Toast in the preheated oven for 15 min till lightly golden.
  4. Grind 2 ounces of mixed toasted almonds very fine.
  5. Cut the remaining almonds in two or possibly three pcs.
  6. Place flour on a pasta board in a mound; make a well in the center.
  7. Put the sugar and Large eggs in the well.
  8. Mix together well.
  9. Add in the salt, saffron, and baking soda.
  10. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour, little by little, till all but about 2 Tbsp.
  11. are mixed.
  12. Set the left over flour aside.
  13. Knead the dough for 10 to 15 min.
  14. Add in finely grnd almonds and the almond pcs.
  15. Knead for 2 to 3 min more.
  16. Put in the rest of the flour.
  17. Preheat oven to 375 degrees.
  18. Divide the dough into 8 pcs.
  19. With your hands, shape each piece into a long thin roll, about 3/4 inch in diameter; then place widely apart on a buttered floured cookie sheet.
  20. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush.
  21. Put the baking sheet in the preheated oven for 18 to 20 min.
  22. Remove the rolls from oven (they will expand in size sideways) and cut with a long slicing knife at a 45 degree angel every 3/4 inch to get the shape required for this type of little cookie or possibly biscotti.
  23. Place the biscotti back in the oven, this time at 275 degrees for 35 to 40 min.
  24. They will be very dry.
  25. Remove from oven and let cold.
  26. Note: These cookies are much better eaten after 2 or possibly 3 days after they have softened a little.
  27. Keep them in a paper bag.
  28. Usual way of eating them is dipped in a dessert wine.

blanched almonds, unblanched almonds, flour, sugar, eggs, salt, saffron, baking soda, egg

Taken from cookeatshare.com/recipes/biscotti-di-prato-9511 (may not work)

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