BISCOTTI DI PRATO


I live not too far from Prato so I think it’s about time to post a recipe of the famous biscotti di Prato, you know, the biscotti you are supposed to eat with Vin santo, dipping or immersing them into the sweet liquid which is supposed to soften them a little because they can be quite hard and chewy. Nowadays they are also called cantucci even if that is in reality a different type of biscotto but language is like a living organism and changes all the time. I got the recipe from my trusted Il libro della vera cucina fiorentina, written by Paolo Petroni, another of my old cookery books that never failed me. Next week I will post a meme about cookery books that Anne has tagged me for and then you will get to know more about my favorite ones.



BISCOTTI DI PRATO

500 g/1,1 lb flour
500 g/ 1,1 lb sugar
200 g/0,44 lb almonds
2 eggs plus another one for the glazing
2 egg yolks
1 tsp baking powder
1 pinch of salt

- Mix all the dry ingredients except the almonds with the egg and the egg yolks. Work the dough and if it gets sticky keep your hands covered with flour. (I know it sounds quaint but I don’t really know how to say it)
- Toast the almonds lightly in the oven before adding them to the dough.
- Make flat logs that are 3 fingers wide and about 1 cm thick. Glaze them with whipped egg before baking them in a pre-heated oven. The recipe says 30 minutes in 175°C/350°F but I had to take them out before that so do keep things under control. Maybe a slightly lower temperature is better.
- Once you have taken them out of the oven, you have to cut them into 2-3 cm wide strips. These should be cut diagonally but you can do as you please.

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