Biscotti Di Prato Recipes

TUSCAN BISCOTTI (CANTUCCI)

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

BISCOTTI DI PRATO

Steps:

• EGG WASH 1 Egg, large 1 tsp Water 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 350F 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 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F 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.

BISCOTTI DI PRATO

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times. Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients. Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center. The mixture will be crumbly at first, but gradually will form a soft dough. When the dough cleans the sides of the bowl, allow it to rest a minute or two. It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches. Scatter almonds over the dough and roll the dough up over the almonds. Flatten the dough slightly, then cut into three equal portions. Roll each portion under the palms of your hands to form a cylinder 12 inches long. Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder. Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals. Remove the parchment paper from the baking sheet. Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry. Allow to cool, then store airtight.

BISCOTTI DI PRATO

Steps:

• Preheat the oven to 325 degrees F.
• Place the almonds on a cookie sheet and toast them in the oven for about 8 to 10 minutes, then transfer to a wide ceramic platter to cool off. Do not leave them on the cookie sheet or they will continue to cook and burn.
• Turn oven up to 350 degrees F.
• In a stand mixer using a paddle attachment, beat 2 eggs, 2 yolks, melted butter, and 10 1/2 ounces sugar on medium speed.
• In a separate bowl, whisk together the flour, package of Lievito Pane degu Angeli, orange zest, and pinch of salt then slowly, one spoonful at the time, add the dry ingredients to the egg and sugar mixture and work until the dough forms and starts coming away from the sides of the bowl, about 2 minutes. Cook's Note: The dough should not be too wet. If the dough crumbles, add an extra egg yolk to bind the ingredients.
• Remove the bowl from the mixer and stir in the almonds; do this final step by hand as the almonds would break if added into the mixer.
• Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts that you will roll into cylinders approximately 2-inches thick by 8-inches long.
• In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven.
• Bake for about 35 to 40 minutes, until the top has reached a nice golden brown color.
• Remove from the oven and rest on a cooling rack for about 1 hour, then using a bread knife, slice the cookies about 3/4-inch thick.
• To ensure a proper crunchiness, leave the cookies to rest uncovered through the night, and then toast them in the oven at 350 degrees F for 10 minutes on each side the day after. When they cool off for the second time the will be perfectly "tempered".

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.