Elizabetta's Biscotti
- 3 3/4 cups flour
- 2 cups plus 2 tablespoons sugar
- 1 cup almonds
- 1 teaspoon baking powder
- Pinch salt
- Pinch saffron, optional
- 3 eggs
- 2 yolks
- 1 egg white, slightly beaten with a fork
- 1/4 cup sugar
- Serving suggestion: Vin Santo
- Preheat oven to 375 degrees F.
- In a mixing bowl fitted with a paddle attachment, stir together the dry ingredients.
- In a small bowl, whisk together the eggs and the yolks.
- Add them to the dry ingredients and mix on low until moistened and combined.
- Flour your hands slightly and roll the dough into log 2-inches in diameter.
- Place on a sheet pan and brush with the beaten egg white.
- Sprinkle with sugar and bake until golden brown, about 10-15 to minutes.
- Lower oven temperature to 325 degrees F.
- Let cool for 5 minutes, then, cut on a bias with a serrated knife.
- Lay the slices out on a sheet pan and return them to the oven to dry out.
- Let cool, then store in an airtight container.
- Dip in Vin Santo.
flour, sugar, almonds, baking powder, salt, saffron, eggs, yolks, egg, sugar, suggestion
Taken from www.foodnetwork.com/recipes/elizabettas-biscotti-recipe.html (may not work)