Sullivan St Bakery
Goods
About
Microbakery
Dogs
Breadforum
Haunts of HK
Press
Links
Contact
All of the Above
All
Home > BreadForum > biscotti di prato

biscotti di prato


formula
1¼ cups granulated sugar
2 cups all-purpose flour
pinch of salt
1 teaspoon toasted anise seeds
2 teaspoons honey
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
1 cup toasted whole almonds
1 tablespoon granulated sugar, for coating
equipment
One medium mixing bowl
Parchment paper
One baking sheet
Pastry brush
Large serrated or Chef's knife
process
Mix all dry ingredients. add wet ingredients and mix just until combined. Stir in almonds. Divide dough into three equal parts.

On a floured surface, roll each piece into a log, or filoncino, about one inch thick. Transfer filoncini to a parchment-lined sheet pan. Brush with egg and coat with sugar. Bake at 400 degrees for 18-20 minutes.

Cool approximately 5 minutes, or long enough that you can touch the filoncini, but they are still soft. Remove the filoncini from the baking sheet. With a knife, cut the biscotti on a slight bias to finger-width thickness.

Arrange the cut biscotti pieces on the parchment paper-lined pan and recook for an additional 5 minutes at 400 degrees. Enjoy your biscotti with a delicious chilled vin santo, or simply with coffee.