Biscotti di Prato Recipe Guide

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Biscotti di Prato

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wooden spoon or spatula
• Knife or serrated bread knife
• Oven

Ingredients

  

• Ingredients
• 2 cups 250 g all-purpose flour
• 1 cup 200 g granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup 150 g whole almonds (or blanched if preferred)

Instructions

 

• Method
• Step 1: Preheat the Oven
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
• Step 2: Combine Dry Ingredients
• In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the dry ingredients are well combined and that the baking powder is evenly distributed.
• Step 3: Add Wet Ingredients
• In another bowl, whisk the eggs and vanilla extract together. Add the wet mixture to the dry ingredients, mixing until a sticky dough forms.
• Step 4: Incorporate the Almonds
• Gently fold in the whole almonds. Ensure they are evenly distributed throughout the dough.
• Step 5: Shape the Dough
• Transfer the dough to a floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them, as they will spread while baking.
• Step 6: Bake the Logs
• Bake in the preheated oven for about 25-30 minutes, or until they are lightly golden. They should feel firm to the touch. Remove them from the oven and let them cool on the baking sheet for about 10 minutes.
• Step 7: Slice and Second Bake
• Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, until the biscotti are dry and crisp.
• Step 8: Cool and Serve
• Allow the biscotti to cool completely on a wire rack before serving. They can be stored in an airtight container for up to two weeks.
• Variations
• Chocolate Chip Biscotti: Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
• Dried Fruit: Substitute some almonds with dried cranberries or cherries for added flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.

Biscotti di Prato, also known as Cantucci, are delightful twice-baked cookies that originate from the Tuscan town of Prato. They are typically flavored with almonds and are perfect for dipping in vin santo, a traditional Italian dessert wine. These crunchy cookies are not only a treat but also a great way to impress your friends and family. From my own personal experience, making Biscotti di Prato is straightforward and rewarding, and they store well, making them perfect for gifts or enjoying at your leisure. Let me show you how I make these delightful cookies.

Notes on What to Expect

When you bite into a Biscotti di Prato, expect a satisfying crunch followed by a nutty flavor. The first bake creates a soft texture that transforms into the signature crispiness during the second bake. These cookies are perfect for dipping into your favorite beverage, so don’t skip that part.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 24 biscotti
• Calories per Serving: Approximately 90 calories
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wooden spoon or spatula
  • Knife or serrated bread knife
  • Oven
  • Check out the must-have equipment and ingredients for making a Savory  #Biscotti di Prato  here.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (150 g) whole almonds (or blanched if preferred)
• Check out the must-have equipment and ingredients for making a Savory  #Biscotti di Prato  here.

Method

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Combine Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the dry ingredients are well combined and that the baking powder is evenly distributed.

Step 3: Add Wet Ingredients

In another bowl, whisk the eggs and vanilla extract together. Add the wet mixture to the dry ingredients, mixing until a sticky dough forms.

Step 4: Incorporate the Almonds

Gently fold in the whole almonds. Ensure they are evenly distributed throughout the dough.

Step 5: Shape the Dough

Transfer the dough to a floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them, as they will spread while baking.

Step 6: Bake the Logs

Bake in the preheated oven for about 25-30 minutes, or until they are lightly golden. They should feel firm to the touch. Remove them from the oven and let them cool on the baking sheet for about 10 minutes.

Step 7: Slice and Second Bake

Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, until the biscotti are dry and crisp.

Step 8: Cool and Serve

Allow the biscotti to cool completely on a wire rack before serving. They can be stored in an airtight container for up to two weeks.

Variations

• Chocolate Chip Biscotti: Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
• Dried Fruit: Substitute some almonds with dried cranberries or cherries for added flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
• Check out the must-have equipment and ingredients for making a Savory  #Biscotti di Prato  here.

Tips and Substitutions

• Egg Substitute: For a vegan option, use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
• Nut Substitutes: You can use walnuts, hazelnuts, or pistachios if almonds aren’t your preference.

Nutritional Information Per Serving

• Calories: 90
• Total Fat: 3.5g
• Saturated Fat: 0.3g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0.5g
• Sugars: 6g
• Protein: 2g

I hope this guide has made making Biscotti di Prato seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!