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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 48 |
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Directions: From the bakery in Greve, in Chianti, Italy.
In the bowl of an electric mixer, fitted with a paddle attachment, blend
the flour, the sugar, the baking soda and the salt until the mixture is
combined well. In a small bowl whisk together the whole eggs, the yolk,
thevanilla and the zest, add the mixture to the flour mixture, beating
until adough is formed and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several
times and halve it. Working on a large buttered and floured baking sheet,
with floured hands form each piece of dough into a flattish log 12 inches
long and 2 inches wide, arrange the logs at least 3 inches apart on the
sheet, and brush them with the egg wash. Bake the logs in the middle of a
preheated 300F for 50 minutes and them cool on the baking rack for
10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1/2
inch thick slices, arrange the biscotti, cut sides down, on the baking
sheet andbake them, in the 300F oven for 15 minutes on each side. Transfer
the biscotti to racks to cool and store them in airtight containers.
MAKES: about 48 BISCOTTI
SOURCE: Gourmet, December 1992
| Ingredients:
2 Cup(s) flour; unbleached, all purp
1 Cup(s) sugar
1 Teaspoon(s) baking soda salt
2 eggs, large
1 egg yolk, large
1 Teaspoon(s) orange zest; freshly grated
1 1/2 Cup(s) almonds, whole; toasted lightly & chopped
1 egg, large; beaten with water |
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