Al's Quaresimali Biscotti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup bread flour
3/4 cup flour
3/4 tsp. baking powder
1 cup sugar
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. orange extract
1/8 tsp. lemon extract
1/8 tsp. vanilla extract
1 1/2 cups whole toasted almonds
Glaze:
1 egg, beaten to blend
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Directions: |
Directions:In a medium bowl, sift the first 3 ingredients. Next add in sugar; mix well. Then add the remaining ingredients; beat with a wooden spoon. Turn dough out onto lightly floured surface and knead for 2 minutes. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour. Roll each half of the dough on a lightly floured surface into a 16-inch long rope. Pat into a 1-inch wide strip. Arrange diagonally on a parchment-lined cookie sheet. Brush the top of dough with beaten egg glaze. Repeat with the remaining dough. Bake in a preheated 375º oven for about 20 minutes or until tops are slightly firm and golden brown. Remove from the oven. Reduce oven temperature to 300º. Cut each cookie log into 1-inch wide slices. Arrange slices cut side down on baking sheets. Bake cookies on the first side until golden brown, about 4 minutes. Turn cookies over and bake until golden brown on second side, about 4 minutes. Transfer to rack and cool completely. |
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Personal
Notes: |
Personal
Notes: This recipe is from Portofino, a fishing village on the Italian Riviera. They are more dense and crunchy than traditional biscotti. A glass of Marsala Cream Sherry and a few biscotti for dipping...the perfect ending to a good Italian meal!
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