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Biscotti di Prato (Italian Hard Cookie)
Italian Hard Cookie Recipe! |
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6oz. whole roasted filberts*
2 1/2 cups flour
2 cups sugar
1/4 tsp. baking soda
3 eggs
1/4 cup cold water, if needed
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Preheat oven to 350 degrees Fahrenheit. Coarsely chop 1/2 the filbert nuts. Grease 2 large baking sheets.
Mix flour, sugar, salt, and baking soda. Beat in the eggs, then the nuts to obtain a firm dough. Mix the dough with your hands, flour the board and hands well as it will be sticky. Knead and shape just until it will all hold together, add cold water if too dry. Divide into 4 pieces. Roll each piece into a cylinder, 15 inches long and 1 1/2 inches in diameter. Place 2 Rolls, well-separated, on each sheet, bake for 15-20 min., until lightly-browned.
Carefully, transfer the rolls to a cutting board and slice diagonally into 1/2 inch thick slices. You will recognize the characteristic biscotti look. Set wire racks on the baking sheets, laying the biscotti on them. Bake 20-30 minutes.
Makes 6 dozen, which keep indefinitely in a tin.
Excellent dipped in coffee, tea, or dessert wine.
*Other optional ingredients are candied ginger, dried cranberries or blueberries, chocolate chips, almonds and/or pecans. Also try dipping one end of each biscotti in melted chocolate for another variation!!
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Preparation Time: |
Serves: Makes 6 dozen |
| Recipe Origin: Italy |
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Submitted by: |
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Lanie
Oregon
United States |
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| This recipe has been viewed 10051 times. |
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