Go Back
Impasto del Biscotto di Prato (Prato Almond Biscuit Dough)

Prato Almond Biscuit Dough

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Serrated knife
  • Wire cooling rack

Ingredients
  

  • Ingredients:
  • 2 cups 250g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of one orange or lemon optional
  • 1 cup 150g whole unpeeled almonds

Instructions
 

  • Method:
  • Prepare the Almonds:
  • Preheat your oven to 350°F (175°C).
  • Spread the almonds on a baking sheet and toast for about 8-10 minutes until lightly golden.
  • Food Network
  • Allow them to cool completely.
  • Mix Dry Ingredients:
  • In a large bowl, combine the flour, sugar, baking powder, and salt.
  • If using, add the citrus zest for an extra layer of flavor.
  • Combine Wet Ingredients:
  • In a separate bowl, beat the eggs and vanilla extract until well combined.
  • Form the Dough:
  • Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
  • Incorporate the toasted almonds into the dough, ensuring they are evenly distributed.
  • Shape the Loaves:
  • Transfer the dough onto a lightly floured surface.
  • Divide it into two equal portions and shape each into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
  • Place the logs on a baking sheet lined with parchment paper, leaving space between them.
  • First Bake:
  • Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
  • Remove from the oven and let them cool on the baking sheet for about 10 minutes.
  • Slice the Logs:
  • Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick pieces.
  • For a traditional appearance, cut at a slight angle.
  • Second Bake:
  • Arrange the slices cut side down back onto the baking sheet.
  • Bake for an additional 10-12 minutes, turning them halfway through to ensure even crispness.
  • The biscuits should be dry and golden.
  • Cool and Store:
  • Transfer the cantucci to a wire rack to cool completely.
  • Once cooled, store them in an airtight container to maintain their crispness.
  • Variations and Tips:
  • Chocolate-Dipped Cantucci: Once fully cooled, dip one end of each biscuit into melted dark chocolate. Place on parchment paper until the chocolate sets.
  • Nut Substitutions: Replace almonds with hazelnuts or pistachios for a different flavor profile.
  • Flavor Enhancements: Add 1 teaspoon of almond extract for a more pronounced almond flavor, or incorporate spices like cinnamon or anise for warmth.
  • Dietary Adjustments:
  • Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.
  • Sugar Substitutes: Opt for coconut sugar or a sugar substitute that measures cup-for-cup to reduce refined sugar content.