Biscotti di Prato

Ingredients

• 300 g All-purpose flour
• 200 g Granulated sugar
• 3 große Large eggs
• 200 g Whole unblanched almonds
• 1 TL Baking powder
• 1 Prise Salt
• 1 TL Vanilla extract
• 1/2 TL Bitter almond extract (optional)
• Abrieb von 1/2 Zest of 1/2 organic orange

Instructions

1. Preheat the oven to 180°C (350°F) top/bottom heat and line a baking sheet with parchment paper. This ensures even baking and prevents sticking.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs with the vanilla extract, bitter almond extract, and orange zest.
3. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms. Fold in the whole almonds until well distributed.
4. Divide the dough in half on a lightly floured surface and shape into two logs, about 30 cm long and 5 cm wide. Place them with enough space apart on the prepared baking sheet.
5. Bake in the preheated oven for 25 minutes, or until the logs are golden brown and firm to the touch. Baking time may vary depending on your oven.
6. Remove the baked logs from the oven and let them cool for about 10 minutes. Then, slice the logs diagonally into 1-1.5 cm thick pieces. Use a serrated knife for precise cuts.
7. Place the sliced biscotti cut-side up back on the baking sheet and bake for another 10-15 minutes, until golden brown and crisp. Flip them once during this time.
8. Let the biscotti cool completely on a wire rack. Store in an airtight container to keep them fresh for several weeks.

Nutrition