Receta Biscotti Di Prato
| Raciónes: 12 |
Ingredientes
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Direcciones
- Preheat oven to 375 degrees. Place the blanched and unblanched almonds on a tin foil cookie sheet. Toast in the preheated oven for 15 min till lightly golden. Grind 2 ounces of mixed toasted almonds very fine. Cut the remaining almonds in two or possibly three pcs. Place flour on a pasta board in a mound; make a well in the center. Put the sugar and Large eggs in the well. Mix together well. Add in 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, till all but about 2 Tbsp. are mixed. Set the left over flour aside. Knead the dough for 10 to 15 min. Add in finely grnd almonds and the almond pcs.
- Knead for 2 to 3 min more. Put in the rest of the flour. Preheat oven to 375 degrees. Divide the dough into 8 pcs. With your hands, shape each piece into a long thin roll, about 3/4 inch in diameter; then place widely apart on a buttered 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. Put the baking sheet in the preheated oven for 18 to 20 min. Remove the rolls from oven (they will expand in size sideways) and cut with a long slicing knife at a 45 degree angel every 3/4 inch to get the shape required for this type of little cookie or possibly biscotti.
- Place the biscotti back in the oven, this time at 275 degrees for 35 to 40 min. They will be very dry. Remove from oven and let cold.
- Note: These cookies are much better eaten after 2 or possibly 3 days after they have softened a little. Keep them in a paper bag. Usual way of eating them is dipped in a dessert wine.