Biscotti Di Prato (Tuscan Almond Biscotti)
Submitted by jclark6
Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.
YIELD
1 servingsPREP
45 minCOOK
45 minREADY
90 minThe original Italian biscotti from Prato, Tuscany. Twice-baked almond cookies that are dry, crunchy, and built for dunking in Vin Santo, espresso, or whatever’s in your cup. No butter, no oil in the dough. Just flour, sugar, eggs, and toasted almonds. That lean dough is what makes them shatter when you bite through.
The double bake is the defining technique. First, the dough gets shaped into long, flat logs and baked for 35 minutes until set but still soft. After cooling for 10 minutes, you slice them on the diagonal into ¾-inch pieces, lay them cut-side down, and bake again for 5-7 minutes per side. That second bake drives out remaining moisture and creates the signature snap.
Toasting the almonds before adding them to the dough is traditional and important. Raw almonds taste bland and slightly chalky in biscotti. Toasted almonds bring a roasted depth that intensifies during both bakes. Chop them coarsely so you get visible chunks in each slice.
The egg wash brushed on the logs before the first bake gives the tops a glossy, golden sheen. It’s a visual finishing touch that distinguishes homemade biscotti from the dull, matte versions you find in bags at the store.
Chef Tips
- Flour your hands when shaping the logs. This dough is sticky and will cling to everything without a light dusting.
- Let the logs cool for a full 10 minutes before slicing. Cutting too soon crumbles the cookies. Too cool and they crack.
- Use a sharp serrated knife for slicing. A straight blade crushes the almonds and shatters the log.
- Store in an airtight container at room temperature. These keep for weeks and actually improve after a day or two.
Variations
- Chocolate dipped: Dip one end of each cooled biscotto in melted dark chocolate and let set on parchment.
- Hazelnut version: Replace almonds with toasted hazelnuts and add a tablespoon of cocoa powder for a Nutella-inspired spin.
- Anise seed: Add a tablespoon of anise seeds to the dough for a traditional Italian licorice note.
Ingredients
Directions
In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
Bake the logs in a preheated 350℉ (180℃) oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into ¾ inch inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350℉ (180℃) oven for 5 to 7 minutes on each side, or until they are pale golden.
Transfer the biscotti to racks to cool and store them in airtight containers.
MAKES ABOUT 56 BISCOTTI
Comments
