Biscotti di Prato (Almond Cookies)

dessert

Biscotti di Prato (Almond Cookies) — front of the card
front
Biscotti di Prato (Almond Cookies) — back of the card
back

45 min active · 73 hr 15 min total · 8 rolls (about 8 dozen biscotti) (times estimated)

Ingredients

  • 2 ounces blanched almonds
  • 6 ounces unblanched almonds
  • 4 cups flour
  • 2 cups sugar
  • 4 eggs
  • Pinch of salt
  • Pinch of saffron
  • Scant 1 teaspoon baking soda
  • 1 egg white

Steps

  1. Preheat oven to 375°F.
  2. Place both types of almonds on an aluminum cookie sheet and toast in the oven for 15 minutes.
  3. Grind 2 ounces of the mixed toasted almonds very fine. Cut the remaining almonds into 2 or 3 pieces each. Set both aside.
  4. Place the flour on a board in a mound and make a well in the center. Put the sugar and eggs into the well. Mix together.
  5. Add the salt, saffron, and baking soda. Mix. Add the flour gradually until all but 2 tablespoons are incorporated. Save the leftover flour.
  6. Knead the dough for 10–15 minutes, then add the ground almonds and almond pieces. Knead an additional 2–3 minutes, adding the remaining flour.
  7. Divide the dough into 8 pieces. With your hands, shape each piece into a long thin roll about ¾ inch in diameter.
  8. Beat the egg white in a bowl and coat the tops of all 8 rolls.
  9. Place the rolls on the cookie sheet and bake at 375°F for 18–20 minutes.
  10. Remove from oven. Cut each roll diagonally with a knife at a 45° angle every ¾ inch.
  11. Return the sliced biscotti to the oven at 275°F for 35–40 minutes. Remove.
  12. Allow to rest and serve after 2–3 days.