Biscotti Di Prato Or Cantuccini Recipes

BISCOTTI DI PRATO

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times. Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients. Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center. The mixture will be crumbly at first, but gradually will form a soft dough. When the dough cleans the sides of the bowl, allow it to rest a minute or two. It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches. Scatter almonds over the dough and roll the dough up over the almonds. Flatten the dough slightly, then cut into three equal portions. Roll each portion under the palms of your hands to form a cylinder 12 inches long. Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder. Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals. Remove the parchment paper from the baking sheet. Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry. Allow to cool, then store airtight.

TUSCAN BISCOTTI (CANTUCCI)

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
• Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
• Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
• Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
• Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.