Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Tuscan Almond Biscotti
The cookies should be served with sweet Tuscan Vinsanto wine for dipping.
2 cup (280 g) flour
2/3 cup (130 g) sugar
A pinch of salt
1 teaspoon baking powder
3 eggs + 1 for egg wash
1 teaspoon vanilla
3/4 cup (75 g) whole almonds
Combine the dry ingredients, the flour, sugar, salt, and baking powder in a bowl. Form a hole in the center.
Add the vanilla to the 3 eggs, beat lightly, and add them to the flour.
Mix thoroughly with a spoon or spatula.
Knead briefly with your hands, first in the bowl . . . .
. . . . and then on a lightly floured surface, until they form a smooth dough. Set aside the dough for about 2 minutes. Preheat oven to 350 F (175 C).
Flatten the dough to approximately 3/8 inch (1 cm) thick.
Spread the almonds uniformly on top of the dough.
Fold the dough on itself several times . . .
. . . and kneed shortly, until the almonds are uniformly distributed within the dough.
Divide the dough into 3 pieces and form 3 cylinders approximately 12 inches (30 cm) long.
Place the cylinders on a cookie pan covered with parchment paper, and slightly flatten them.
Prepare the egg wash by beating the egg with a pinch of salt. Brush the egg wash on the dough.
Bake for approximately 30 minutes, until the surface is golden but the dough is still soft. Remove from the oven; cut in slices diagonally, approximately 3/8 inch (1 cm) thick. Place the slices back on the pan, and bake for approximately 15 more minutes.