Recipe - Biscotti Di Pratto

One fourth cup Almonds; blanched
Three fourths cup Almonds; whole, unblanched
4 Eggs; divided
1 teaspoon Vanilla
One fourth teaspoon Almond extract
2 One fourth cup Flour
1 cup White sugar
1 teaspoon Baking soda
1 pn Salt

From: waring@infomail.com (Sam Waring) (COLLECTION)

Date: 12 Apr 1994 15:17:00 0400
Preheat oven to 350 degrees.

On a baking sheet, roast blanched and unblanched almonds until blanched
almonds start to brown, shaking pan occasionally; 5 to 8 minutes. Remove
blanched almonds, place in blender container and grind until it turns to
powder. Set aside. Meanwhile, return whole almonds to oven 2 to 3 minutes
longer. Remove and chop whole almonds roughly with knife, leaving large
chunks. Set aside. Turn oven down to 300 degrees. Grease baking sheet &
dust with flour; set aside. In a small bowl, beat 3 eggs, vanilla &
extract. In large bowl, mix together flour, sugar, baking soda, salt and
ground almonds.

Make a well in the center and add the eggs, blending to gradually
incorporate all of flour mixture. You should have a stiff dough. If it is
too stiff to hold together, add a little water. Add the crushed almonds and
knead them evenly into the dough. Divide dough into 3 portions. Form each
into a long log, rounded or slightly oval (about 1One half inches in diameter).
It will flatten as it bakes. Place on prepared baking sheet. Bake 4550
minutes. Remove from oven and let rest 5 minutes. Turn oven down to 275
degrees. With a serrated knife, cut logs into 3/4" slices. (NOTE: Unlike
slicing a loaf of bread, straight across its width, cut biscotti on a 45
degree angle.) Lay slices flat on 2 baking sheets. Return to oven for 2025
minutes, turning slices One half way through baking time. Remove from oven;
allow to cool completely before sealing in containers. They will stay fresh
up to 1 month.

per Ronda Eikenberry

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