BISCOTTI DI PRATO (LITTLE ALMOND COOKIES
List of Ingredients
- 2 oz Almonds, blanched
- 1 pn Salt
- 6 oz Almonds, unblanched
- 1 pinch Ground saffron
- 4 c Unbleached all-purpose flour
- 1 ts (scant) baking soda
- 1 3/4 c Granulated sugar
- 1 Extra-large egg white
- 3 Extra-large eggs
Instructions
- Preheat the oven to 375F.
- Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown.
- Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each.
- Place the flour on a pasta board in a mound and make a well in the center.
- Put the sugar and eggs in the well.
- Mix the sugar and eggs together well, then add the salt, saffron, and baking soda.
- Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 tablespoons is incorporated.
- Set the leftover flour aside.
- Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces.
- Knead for 2 to 3 minutes more, incorporating the remaining flour.
- Divide the dough into 8 pieces.
- With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter.
- Place widely apart on a buttered and floured cookie sheet.
- Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 minutes.
- Remove the rolls from the oven (they will expand in size sideways).
- Cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or biscotti.
- Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes.
Final Comments
They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can.
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