How To make Biscotti Di Prato (Little Almond Cookies)
2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 Extra-large eggs
1 pn Salt
1 pn Ground saffron
1 ts (scant) baking soda
1 Extra-large egg white
Preheat the oven to 375F. Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown. Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each. Place the flour on a pasta board in a mound and make a well in the center. Put the sugar and eggs in the well. Mix the sugar and eggs together well, then add the salt, saffron, and baking soda. Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated. Set the leftover flour aside. Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces. Knead for 2 to 3 minutes more, incorporating the remaining flour. Divide the dough into 8 pieces. With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet. Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes. Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti. Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10.
How To make Biscotti Di Prato (Little Almond Cookies)'s Videos
cantuccini di Prato - Almond Biscuits
Almond Biscuits, cantucci di Prato, biscottini di Prato, Tuscan Biscuits to deep into the sweet wine
Biscotti (Cantuccini di Prato) Recipe
In Tuscany, twice-baked Biscotti cookies are called cantucci, which translates as little corners. These miniature cookies are served with a glass of sweet Vin Santo for dipping.
Ingredients:
- 200 g wheat flour
- 2 tbsp almond flour
- A pinch of salt
- 1 tsp soda (baking powder)
- 2 eggs
- 100 grams of sugar
- 50 g butter
- 35 ml milk
- 1 tbsp rum
- 100 g nuts and dried berries
- Orange zest
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Biscotti with Almonds
Giuseppe's Homemade Biscotti with Almonds Authentic Italian Recipe!
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
Simply The Best Biscotti Recipe - Twice Baked Cookie Recipe
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An amazing cookie, it's baked twice, which gives it an incredible crunch.
Try it dipped in a cup of coffee !
For an extra treat, dip one end into melted chocolate, and let the chocolate cool / dry before eating.
From: Wikipedia:
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo
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Italian Almond Cookies Recipe | Paste di Mandorla
Italian Almond Cookies Recipe | Paste di Mandorla
225 g almond flour (1 cup + 3/4 cup + 2 tbsps)
140 g sugar (1/2 cup + 3 tbsps)
2 egg whites
1 tsp vanilla extract
orange/ lemon zest
icing sugar
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225 g farina di mandorla
140 g zucchero
2 albumi
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Zucchero a velo
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Traditional Tuscan Recipes: Cantucci
The almond biscuits from Prato are called either biscotti or cantucci.
Bis-cotto, literally in Italian cooked again, reveals how it is actually made: it is baked twice. They are a favourite sweet treat to end a meal, either on their own or dunked in a little glass of vinsanto.