*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, April 21, 2026 6:27 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Biscotti Di Pratto
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Biscotti Di Pratto recipe to your favorite Save to favorite   Discuss Biscotti Di Pratto recipe Write a comment   Print Biscotti Di Pratto recipe Print this recipe   Email Biscotti Di Pratto recipe to friend Email this recipe
  Biscotti Di Pratto
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:
1/4 cup Almonds, blanched
3/4 cup Almonds, whole unblanched
4 Eggs, divided
1 tsp Vanilla
1/4 tsp Almond extract
2 1/4 cup Flour
1 cup Sugar, white
1 tsp Baking soda
1 pinch Salt
Instructions:
Preheat oven to 350 degrees. On a baking sheet, roast blanched and
unblanched almonds until blanched almonds start to brown, shaking pan
occasionally; 5 to 8 minutes. Remove blanched almonds, place in
blender container and grind until it turns to powder. Set aside.
Meanwhile, return whole almonds to oven 2 to 3 minutes longer. Remove
and chop whole almonds roughly with knife, leaving large chunks. Set
aside. Turn oven down to 300 degrees. Grease baking sheet & dust with
flour; set aside. In a small bowl, beat 3 eggs, vanilla & extract. In
large bowl, mix together flour, sugar, baking soda, salt and ground
almonds. Make a well in the center and add the eggs, blending to
gradually incor- porate all of flour mixture. You should have a stiff
dough. If it is too stiff to hold together, add a little water. Add
the crushed almonds and knead them evenly into the dough. Divide
dough into 3 portions. Form each into a long log, rounded or slightly
oval (about 1 1/2 inches in dia- meter). It will flatten as it bakes.
Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from
oven and let rest 5 minutes. Turn oven down to 275 degrees. With a
serrated knife, cut logs into 3/4" slices. (NOTE: Unlike slicing a
loaf of bread, straight across its width, cut biscotti on a 45 degree
angle.) Lay slices flat on 2 baking sheets. Return to oven for 20 -
25 minutes, turning slices 1/2 way through baking time. Remove from
oven; allow to cool completely before sealing in containers. They
will stay fresh up to 1 month.
Rate this recipe:  
Featured Recipe
» EASY ITALIAN CHICKEN
Category: Diabetic
Hits: 299
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com