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biscotti di prato
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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
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equipment
One medium mixing bowl
Parchment paper
One baking sheet
Pastry brush
Large serrated or Chef's knife
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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.
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