Recipe
Biscotti Di Prato Recipe
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Zena824 / All my dishes 7 months, 3 weeks ago
This cookie is also from my Capitol Cookie Cookbook.... from the Tuscany Valley of the Apennines mountain range in Italy.
Prep:15m Cook:70m Servings:10
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 Zena824 |
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Fans
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3/4 cup whole almonds, toasted
- 7/8 cup of sugar
- dash of salt
- 3 eggs
- 1/2 teaspoon almond extract
Directions
- To taost almonds, bake in 350 degree oven for 8 to 10 minutes.
- With a whisk, beat eggs, vanilla, and almond extract.
- In another bowl, mix flour, sugar, baking soda, and salt.
- Add together dry ingredients and liquid ingredients.
- Fold in the toasted almonds a little at a time.
- Make a ball.
- Divide dough in half.
- Roll or pat out into 2 logs.
- Place on greased and floured sheets and bake at 300 degrees for 50 minutes.
- Cool and cut diagonally.
- Return to sheet and bake at 275 degrees for 20 to 25 minutes or until toasted.
- Serve with espresso or cappuccino or your favorite coffee.
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oregongrandma 7 months, 3 weeks ago said:
Mmmmmm...easy recipe and my husband loves Biscotti. I'm going to give these a try!! Thank you.
jett2whit 7 months, 3 weeks ago said:
Oh, Mama Mia! Bravissimo! Yep, these sound tasty! Jett
michellem 7 months, 3 weeks ago said:
Sound very good! Thanks Zena!
bluewaterandsand 7 months, 3 weeks ago said:
I like this recipe.It sounds delicious!
jeffsgirl 7 months, 3 weeks ago said:
I grew up eating biscotti in the 70's. My Grandmother always made them. I always make them using her recipe but love to try all the different versions there are now. I will be trying this one. Thanks for the post.
krumkake 7 months, 3 weeks ago said:
Ohhh, a biscotti and a hot cup of coffee - now that sounds GOOD (and not much has sounded good lately!)...I gotta make these, Zena - that cookbook sounds like it has some real jewels in it. It's good to be back online, even if it's not as often as I would like - good to see you great friends again!! I know I have MOUNTAINS to catch up on...