Biscotti di Prato
Biscotti di Prato, also known as Cantucci, are traditional Italian almond biscuits that originate from the city of Prato in Tuscany.
Ingredients
Batter
3 3/4 cups all-purpose unbleached flour
2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 to 1 cup dark raisins (optional)
1 2/3 cups whole, blanched almonds, toasted lightly and coarsely chopped
Egg Wash
1 large egg
1 teaspoon water
Instructions
- 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, vanilla extract and almond extract. Add the mixture to the flour mixture, beating until a dough is formed, and stir in the raisins (if using) and almonds.
- Refrigerate for a minimum of 30 minutes.
- First bake: Heat the oven to 350 degrees F.
- 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 cookie 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 for 35 minutes, and let them cool on the cookie sheets on racks for 20 minutes.
- Second bake: On a cutting board, using a serrated knife, cut the logs crosswise with a sawing motion on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the cookie sheets, and bake them in the 350 degrees F oven for 5 to 7 minutes on each side, or until they are pale golden.
- Transfer the biscotti to racks to cool completely.
- Store biscotti ina loosely covered glass or metal container.
Notes
Adapted from Gourmet magazine, December 1992
Find it online: https://simplygreatrecipes.com/biscotti-di-prato/
