Biscotti Di Prato Recipes

BISCOTTI DI PRATO

Steps:

• EGG WASH 1 Egg, large 1 tsp Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
• In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
• Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
• Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
• Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
• On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden.
• Transfer the biscotti to racks to cool and store them in airtight containers.

BISCOTTI DI PRATO

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times. Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients. Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center. The mixture will be crumbly at first, but gradually will form a soft dough. When the dough cleans the sides of the bowl, allow it to rest a minute or two. It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches. Scatter almonds over the dough and roll the dough up over the almonds. Flatten the dough slightly, then cut into three equal portions. Roll each portion under the palms of your hands to form a cylinder 12 inches long. Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder. Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals. Remove the parchment paper from the baking sheet. Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry. Allow to cool, then store airtight.

ANISE BISCOTTI DI PRATO

Steps:

• 1. Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper or foil.
• 2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt.
• 3. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• 4. Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300-degrees. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• 5. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool. Biscotti will last for a month or so in an airtight container.