How To make Biscotti Di Prato
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
This recipe makes about 4 dozen very crunchy biscotti. I've never put chocolate on the biscotti. You need two 12x15 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.
How To make Biscotti Di Prato's Videos
La preparazione dei Cantucci di Prato
I cantucci di Prato sono un biscotto della tradizione toscana, ormai diffuso in tutto il mondo. Ma come si preparano i Cantucci? ⤵️
Italian baking biscotti. Biscotti Like an Italian Biscotti di Prato
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Italian baking biscotti Biscotti Like an Italian | Biscotti di Prato, Tuscany
History of the Biscotti Cookie
“The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, MOST importantly, resistant to mold
Though more modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times.
The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners.
Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—some even boasted that they would be edible for centuries.
Biscotti were a staple of the diet of the Roman Legions. After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others.
The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Right? Stay with Me as I show you how to make a traditional the Italian baking Biscotti.
Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. Cantucci Di Prato: Tuscan Biscotti Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany
This is a very Traditional Italian Cookie Recipe from Tuscany. Biscotti Di Prato. BISCOTTI with ALMONDS & DRIED FRUIT is scrolling at the end of this video. ENJOY! Please Subscribe to my YOUTUBE channel. Here is the written recipe for YOU!
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large eggs room temperature
1 cup sugar, white
1 cup brown sugar
6 oz butter, room temperature
1 tsp Pure vanilla extract
1 tsp almond extract
1 Lemon zest & juice 1/2
1 cup sliced almonds, unsalted
1 cup chopped mixed dried fruit
figs, dried cherries (optional)
1 Tbsp baking powder
1 tsp baking soda
4½ - 5 cups all purpose flour (initial 2 1/2 cups first—(remaining flour gets added toward the end)
**Reminder Biscotti di Prato are a Twiced Baked Biscotti Cookie**
Preheat 375 first baking between 17-22 minutes
Mix the first 6 ingredients together using electric mixer on low for two and half minutes. Then add lemon zest and incorporate by hand using trusty wooden spoon. Next add juice half lemon. Then stir in dried fruits & nuts (both optional) set bowl aside.
In a separate mixing bowl sift 2 1/2 cups flour with baking powder and baking soda.
Using trusty wooden spoon. Mix sifted flour into the wet batter ingredients slowly in thirds. I always use a wooden spoon. This is WORK miei amici. (translates: my friends)
Once the first portion of the flour is incorporated it is now time to add remaining flour once again slowly. Mix until dough is stiff clean sides of bowl & spoon using silicone spatula .
Roll dough out onto parchment lined cookie sheet and make your biscotti logs (see video - also this recipe will be scrolling at the end of the video) this recipe made 3 biscotti logs also known as 50-60 biscotti cookies.
Bake Biscotti logs on 375 between 17-22 minutes until lightly golden brown on bottom. Try NOT to open oven door until like 13 -15 min check on them
Cut (while still slightly warm) gently on the diagonal consult with A CHEF CALLED RHONDA’s Italian Baking Biscotti Video and learn exactly the technique on how to shape the biscotti log and how to cut biscotti cookies.
Once you have cut your biscotti cookies it is time to bake them yet again on your already reduced oven between 6-8 minutes until to a tasty golden color. on parchment lined pan.
Reduce Oven temperature to 350 toast til dry
Bake another 6-8 minutes until golden toasty
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CANTUCCI O BISCOTTI DI PRATO
BISCOTTI FACILI E VELOCI DA PREPARARE
CANTUCCI A PORTATA DI MANO
PRONTI IN 30 MINUTI
SE POSSO FARLO IO, PUOI FARLO ANCHE TU!!!
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CANTUCCI DI PRATO: GLI INGREDIENTI SEGRETI DI UN BISCOTTO CLASSICO
I biscotti di Prato, chiamati impropriamente, cantucci o cantuccini, i biscotti di Prato sono un'autentica prelibatezza della Toscana.
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CANTUCCI TOSCANI ALLE MANDORLE - RICETTA FACILE E VELOCE -BISCOTTI CANTUCCINI CROCCANTI E BUONISSIMI
I cantucci toscani alle mandorle sono, per chi non li conoscesse, dei biscotti croccanti da fine pasto da inzuppare, secondo tradizione, nel vin santo, un vino liquoroso toscano. Tradizione a parte, sono buoni in ogni momento della giornata ed inzuppati in qualunque cosa! Inoltre sono facili e veloci da realizzare. Ah, dimenticavo: si conservano a lungo chiusi in barattoli ermetici o anche in semplici sacchetti per alimenti. Provateli!
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Ingredienti:
500g di farina 0
250g di zucchero
200g di mandorle con buccia
150g di burro
3 uova grandi + 1 per spennellare
1 bustina di lievito per dolci (16g)
Ingredients:
500g all-purpose flour
250g sugar
200g almonds with peels
150g unsalted butter
3 large eggs + 1 for egg wash
16g baking powder for cakes
#cantuccitoscani #cantuccini #cantucciallemandorle #biscotti #unsorrisoatavola
Cantucci
I Cantucci sono biscotti secchi alle mandorle spesso serviti con il Vin Santo ma qui nelle Marche usiamo gustarli anche con il Vino di Visciole. Questi buonissimi biscotti sono di origine Toscana e come spesso accade, in ogni regione vengono fatti in modo diverso. Questi che vi propongo sono quelli che facciamo nelle Marche, hanno in più il burro, il latte e il liquore di anice, ciò li rende non troppo duri e mangiati volentieri anche dai bambini.
vedi anche RICETTA SUL BLOG
vedi anche CANTUCCI AL PISTACCHIO
vedi anche CANTUCCI CON CIOCCOLATO E NOCI
????????CANTUCCI English recipe
INGREDIENTI per 50 pz
* 500 gr di farina
* 200 gr di zucchero
* 1 pizzico di sale
* 8 gr di lievito per dolci (mezza bustina)
* 70 gr di burro ammorbidito
* la buccia grattugiata di 1 limone bio
* 3 uova intere
* 70 ml di latte
* 2 cucchiai di liquore di anice
* 200 gr di mandorle sgusciate con la buccia
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