"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cantucci di Prato (biscotti) Recipe

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This recipe for Cantucci di Prato (biscotti), by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Damien Slater
Added: Thursday, February 8, 2007


1/2 cup whole raw hazelnuts
1/2 cup whole raw almonds ( Or 1 cup almonds no hazlenuts)
2 Cups AP Flour
1 Cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3 Tb unsalted butter, room temp
2 whole eggs
1 egg yolk
1 tsp vanilla
2 tsp orange zest

350 F oven. Toast hazelnuts on baking sheet
until skins begin to blister, about 15 minutes
Cool to touch and then rub skins off between palms
of hands. In large mixing bowl, combine hazelnuts,
almonds, flour, sugar, baking powder and soda, salt and
butter. Mix to incorporate. In separate bowl, add
remaining ingredients and blend together with a fork.
Add liquid to dry and mix until a dough forms but no
longer than necessary. Turn dough out onto lightly
floured board and knead briefly.
Divide dough into 4 equal pieces. Roll each out and
roll to form a 12 inch long, 1 inch diameter log. Transfer
to a baking sheet covered with parchment paper, or
lightly buttered. Lightly flatten the log with fingers or
palms until it is about 1/2 inch thick. Bake logs for
15 to 20 minutes or until golden brown. Remove from
oven and cool to the touch. Slice diagonally. Arrange
cut sides up on a baking sheet and put back into oven
to toast until edges are golden brown, about 10
minutes. Remove, cool and store in a covered container.

Number Of Servings:
Number Of Servings:
About 40
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
These are made at a bakery near
us in Roslindale called Il Fornaio. They also make
wonderful breads. A nice local resource.




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