Biscotti di Prato

Name: Biscotti di Prato
Prep time: PT25 minutes
Cook time: PT50-60 minutes
Total time: PT1 hour 20 minutes - 1 hour 25 minutes
Yield: 30
Cuisine: Italy
Ingredients: 300 g All-purpose flour (Sifted for a lighter texture.); 200 g Granulated sugar; 3 Large eggs (At room temperature.); 200 g Whole, unblanched almonds (Lightly toasted for enhanced flavor and aroma. You can toast them in a dry pan over medium heat for 5-7 minutes until fragrant, or in a preheated oven at 180°C (350°F) for 8-10 minutes. Let them cool completely before using.); 1 tsp Baking powder; 0.5 tsp Salt (Enhances flavor.); 1 tsp Lemon zest (Optional, but adds a lovely fragrant note.); for dipping undefined Vin Santo or other dessert wine (Optional, for serving.)

Tuscan Almond Cookies

Authentic Tuscan almond cookies, also known as Cantucci or Biscotti di Prato. These twice-baked, crunchy delights are traditionally served with Vin Santo for dipping, but are also delicious on their own. The absence of butter or oil contributes to their signature crispness.

準備時間25 minutes

調理時間50-60 minutes

合計時間1 hour 20 minutes - 1 hour 25 minutes

分量30

難易度Easy

2件の編集· Feb 8

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Biscotti di Prato - Italy traditional dish

🧂 材料

300 g All-purpose flour(Sifted for a lighter texture.)
200 g Granulated sugar
3 Large eggs(At room temperature.)
200 g Whole, unblanched almonds(Lightly toasted for enhanced flavor and aroma. You can toast them in a dry pan over medium heat for 5-7 minutes until fragrant, or in a preheated oven at 180°C (350°F) for 8-10 minutes. Let them cool completely before using.)
1 tsp Baking powder
0.5 tsp Salt(Enhances flavor.)
1 tsp Lemon zest(Optional, but adds a lovely fragrant note.)
for dipping Vin Santo or other dessert wine(Optional, for serving.)

👨‍🍳 作り方

1
Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.
⏱️ 5 minutes
2
In a large bowl, whisk together the sifted flour, sugar, baking powder, salt, and lemon zest (if using). Make a well in the center.
⏱️ 3 minutes
3
Add the eggs to the well. Using a fork or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms. Add the toasted almonds and mix until evenly distributed throughout the dough. The dough will be quite stiff.
⏱️ 5 minutes
4
Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a flattened log, about 2.5 cm (1 inch) thick and 25-30 cm (10-12 inches) long. Place the logs onto the prepared baking sheet, ensuring they have enough space between them.
⏱️ 7 minutes
5
Bake the logs for 25-30 minutes, or until they are lightly golden brown and feel firm to the touch. They will not spread much.
⏱️ 25-30 minutes
6
Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes. While still warm but firm enough to handle, carefully slice them diagonally into 1.5 cm (about 1/2 inch) thick cookies using a sharp serrated knife. Be gentle to avoid crumbling.
⏱️ 5 minutes
7
Reduce the oven temperature to 150°C (300°F). Arrange the sliced biscotti cut-side down on the baking sheet. Bake for another 20-30 minutes, flipping them halfway through, until they are golden brown, completely dry, and crisp. The exact time will depend on your oven and the thickness of your slices.
⏱️ 20-30 minutes
8
Let the biscotti cool completely on a wire rack. Once cooled, they will be very crisp. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 30-60 minutes (cooling)

調理履歴を記録する

💡 プロのコツ

✓The dough will be stiff; this is normal and helps the biscotti hold their shape.
✓Toasting the almonds beforehand significantly enhances their flavor and aroma.
✓Twice-baking is crucial for achieving the characteristic crispness of biscotti.
✓A sharp serrated knife is best for slicing the warm logs to prevent breakage.
✓Serve with Vin Santo, coffee, or tea for a delightful treat.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Dip cooled biscotti halfway into melted dark or white chocolate.
Add 1/2 tsp of anise extract to the dough for an anise-flavored biscotti.
Substitute other nuts like pistachios, hazelnuts, or walnuts for some or all of the almonds.
Add dried cranberries or orange peel for a fruity twist.