Biscotti di prato #3

Yield: 36 Servings

Measure Ingredient
2½ cup Plain flour
180 grams Whole almonds
1 cup Sugar
2 \N Eggs
1 pinch Salt
1 teaspoon Baking soda
\N \N Little milk or beaten egg for glazing

From: viv@... (Viviane Buzzi)

Date: Fri, 18 Feb 94 21:30:30 +1100 Place the flour in a mound on a bench. Make a well in the centre, put the almonds, sugar, egg, salt and baking soda in the well and mix these ingredients together. Slowly mix in the flour, a little at a time. Knead dough until smooth. Divide dough into 4 pieces and roll each piece into a long strip, about 1¼ cm in diameter. Place the strips on a greased baking sheet about 5cm apart. Brush with the milk or egg wash and bake in a pre-heated 350F oven for 30 minutes until lightly browned. Remove from the oven and slice the strips into 2cm slices. Return the biscotti to the oven and bake for 10 minutes or until they are golden brown. Store in an airtight container. They keep quite well for a couple of weeks. Makes several dozen.

Use a serrated knife to slice the biscotti or they won't slice properly.



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