Biscotti di Prato (Almond Biscotti)
Biscotti di Prato (Almond Biscotti) paired with Vin Santo
30 biscotti
INGREDIENTS
2 c unpeeled almonds
4 large eggs, plus 1 egg white
1 2/3 c sugar, plus more for sprinkling
1 tsp vanilla extract
pinch of salt
1 tsp honey
grated lemon zest (1 lemon)
3 1/2 c cake flour
1 tsp baking powder
1 Tbs water
Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast in oven 8-10minutes, stirring occasionally. Set aside and cool. In a large bowl, combine eggs, sugar, vanilla and salt and beat together until smooth. Then beat in honey and lemon zest. Fold in toasted almonds. In a separate bowl, whisk 2 1/2 cups of the flour and baking powder. Gradually stir this flour mixture into the egg mixture. Turn the dough onto a lightly floured surface, knead gently, adding the remaining 1 cup of flour a little bit at a time. Once the dough is moist and sticky, form it into a ball. Wrap the dough in plastic and refrigerate for 30-60 minutes. Transfer the dough to a lightly floured surface and cut into 3 equal sections. Roll each section into a log, about 2 inches wide and just shorter than your baking sheet. Place the logs on a parchment lined baking sheet about 2-3 inches apart. In another bowl, whisk together the egg white and water. Brush the top of each log with the egg wash and sprinkle with a little sugar. Bake for 25 minutes, until golden. Turn off oven and transfer the logs to a wire rack to cool for 10 minutes, keep the logs on the parchment paper. Once cooled, transfer the logs to a cutting board. Using a serrated knife, cut the log into 1/2 inch slices, cutting crosswise on the diagonal. Replace the parchment paper with a new piece and line the baking sheet again. Place the slices on the baking sheet and set in the still-warm oven for 30 minutes. Cool completely on the baking sheet.
Store in an airtight container for up to 30 days.
Recipe adapted from William-Sonoma’s Florence cookbook.
