Biscotti more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.
Makes approximately 42 biscuits
1/2 cup butter or margarine, softened 113.5 45.4% 1 1/4 cups sugar 250 100% 3 eggs 150 60% 1 teaspoon vanilla extract 4.2 1.68% 2 cups all-purpose flour 250 100% 2 teaspoons baking powder 9.2 3.68% 1/2 teaspoon salt 3 1.2% 1/2 cup chopped almonds 71.5 28.6% 2 teaspoons milk 5 2% Formula 856.4 342.56%
- In a mixing bowl, cream butter and 1 cup sugar.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Combine dry ingredients; add to creamed mixture.
- Stir in almonds.
- Line a baking sheet with foil and grease foil.
- Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.
- Brush with milk and sprinkle with remaining sugar.
- Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.
- Remove from oven and reduce heat to 300 degrees F.
- Lift rectangles with foil onto wire rack; cool for 15 minutes.
- Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on
ungreased baking sheet.
- Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven
off, leaving cookies in oven with door ajar to cool.
- Store in airtight container.
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Eggs presumed as large. Chopped almonds not in USDA database, whole almonds weight used instead.