Biscotti Di Prato
Transport your taste buds to the charming streets of Tuscany with this authentic recipe for *Biscotti di Prato*, a traditional Italian twice-baked cookie that’s irresistibly crunchy and perfect for dunking in coffee or a glass of vin santo. Crafted with wholesome ingredients like whole unpeeled almonds, vanilla extract, and a pinch of salt, these golden-hued treats boast delightful almond aromas and a satisfyingly crisp texture. The dough is shaped into logs, baked until firm, then sliced and baked again to achieve their signature crunch. With just 20 minutes of prep time, these classic biscotti are easy to make yet deliver an elegant snack or dessert. Impress your guests with this timeless recipe, perfect for gifting or savoring during quiet moments at home.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 150 grams Whole almonds (unpeeled)
- 2 Large eggs
- 1 Egg yolk (for brushing)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
Add the eggs and vanilla extract to the dry ingredients, and mix until a dough forms. The dough will be sticky.
Gently fold in the whole almonds, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface. Divide it into two equal parts and shape each portion into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, leaving enough space between them. Lightly flatten the tops of the logs with your hands.
Brush the tops of the dough logs with the egg yolk to give them a glossy finish.
Bake the logs in the preheated oven for 25-30 minutes, or until they are golden and firm to the touch.
Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into 1.5 cm (1/2 inch) thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip the slices over and bake for another 10 minutes, or until they are crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 151.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 91 mg | 7% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
