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Window nº 10
| Italian Biscottini di Prato (alias cantuccini) Now back to stocking up for Christmas 250 g flour 200 g sugar 100 g unpeeled almonds, roughly sliced 2 eggs 1 tsp of baking powder a pinch of salt 1 tsp of vanillin (yes, it's an old recipe) or a few drops of vanilla essence Mix all the dry ingredients (except almonds), make a well and break eggs into it. Knead the dough well, add almonds and mix. Shape three long loafs 3-4 cm large and put them (well apart) on a baking tray lined with parchment. Bake in the preheated oven (360F) for about 30 minutes. Take the loaves out, let cool for several minutes and slice diagonally to make biscottini 1 cm thick. Lay them flat on the baking tray and put back into the hot oven. Take them out after 5 minutes, turn them over and let dry in the oven for another 5 minutes. These biscottini last really well in tins so you can make them well ahead of time and send them as gifts too. |
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 Advientos PDF DIN-A4 ref. 11079-7235 "Cooking Countdown" |
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