3 3/4 cup flour, all purpose, unbleached
2 cup sugar
1 tsp baking powder salt
4 eggs, large, whole
1 tsp vanilla
1/2 tsp almond extract
1 2/3 cup almonds, whole, blanched toasted li, ghtly & chopped
EGG WASH
1 egg, large, & water
Directions
In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking powder, and the salt until the
mixture is combined well. In a small bowl, whisk together the whole
eggs, the yolks, the vanilla and the almond extract, add the mixture
to the flour mixture, beating until a dough is formed, and stir in
the almonds.
Turn the dough out onto a lightly floured surface, knead it several
times, and divide it into fourths. Working on 2 large buttered and
floured baking sheets, with floured hands form each piece of dough
into a flattish log 11 inches long and 2 inches wide, arrange the
logs at least 3 inches apart on the sheets, and brush them with the
egg wash. Bake the logs in a preheated 350F oven for 35 minutes and
let them cool on the baking sheets on racks for 10 minutes. On a
cutting board, cut the logs crosswise on the diagonal into 3/4" inch
slices, arrange them the biscotti, cut sides down, on the baking
sheets, and bake them in the 350F oven for 5 to 7 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks
to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI
Servings: 1 servings
Biscotti Di Prato ( Tuscan Almond Biscotti) Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Italian; Nut; Pasta
The History of Recipes
Recipes as an idea can be tracked back into ancient history, certainly as far back into history as the Egyptians, and quite possibly further than that. However, mostly, these early cook books were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, there were a couple of interesting cookery books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is popular today, but rather accounts of the types of meals on the tables of the rich and powerful of that period. For the next few years, the rich and powerful families of the West tried to serve the best banquets, and as a result the best chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery books were increasing in popularity due to increased literacy, people having increased free time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Biscotti Di Prato ( Tuscan Almond Biscotti) recipe.
