Biscotti
Biscotti, more correctly known as biscotti di Prato (English: biscuits of Prato) and also as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.
- Time
- 1.5–2 hours
- Yield
- 42 biscotti
Ingredients
- Butter or margarine, softened
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Chopped almonds
- Milk
- Total
Method
- In a mixing bowl, cream butter and 1 cup sugar.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Combine dry ingredients; add to creamed mixture.
- Stir in almonds.
- Line a baking sheet with foil, and grease the foil.
- Divide dough in half; shape into two 12 x 3-inch rectangles on the foil.
- Brush with milk and sprinkle with remaining sugar.
- Bake at 375°F for 15–20 minutes or until golden brown and firm to the touch.
- Remove from oven and reduce heat to 300°F.
- Lift rectangles with foil onto wire rack; cool for 15 minutes.
- Place on a cutting board; slice diagonally ½ inch thick. Place slices with cut side down on an ungreased baking sheet.
- Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool.
- Store in airtight container.