Receta Biscotti Di Umbria
Ingredientes
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Direcciones
- Drop the almonds into boiling water. Remove them after 15 seconds, draining well. Put all the almonds into a damp tea-towel and rub them vigorously with the towel. This should skin most of them. If there are any left with the skin still on, squeeze them out with your fingers.
- Pat the almonds thoroughly dry with kitchen paper, then chop them together with the pine nuts. Don't chop them excessively finely. The pcs should be about as large as a grain of rice. Preheat the oven to 140C/275Fgas 1.
- Put the minced almonds and the pine nuts into a mixing bowl together with the flour, sugar, softened butter, grated lemon peel, grappa and egg. Mix thoroughly, and knead for a few min with your hands. At first the mix will be dry and brittle, but as you knead, it becomes more elastic.
- Grease an oven tray and sprinkle it lightly with flour. Turn it over and give it a tap to shake off any loose flour.
- Moisten your hands with water. Pull off a small piece of dough and roll it between the palms of your hands, flatten it slightly. Put it on the baking tray. Leave about 50cm space between each piece.
- Cook for about 20-40 min. Remove from the oven and allow to cold on a rack before serving.