Biscotti di prato 3

Biscotti di prato 3
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Biscotti di prato 3 ingredients

  • 3 3⁄4 c flour, all-purpose
  • -unbleached
  • 2 c Sugar
  • 1 t baking powder
  • 1⁄4 t Salt
  • 4 Eggs, large, whole
  • 1 t vanilla
  • 1⁄2 t Almond extract
  • 1 2⁄3 c Almonds, whole, blanched
  • -toasted lightly & chopped coarse
  • EGG WASH
  • 1 Egg, large, &
  • 1 t water

Cooking Biscotti di prato 3

1. 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.
2. 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.
3. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
4. 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.
5. Bakei the logs in a preheated 350f oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
6. On a cutting board, cut the logs crosswise on the diagonal into ¾" 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.
7. Transfer the biscotti to racks to cool and store them in airtight containers.
8. Makes about 56 biscotti.

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