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Cover: Mamma Mia!

17Apr 12

Biscotti di Prato

Biscotti di Prato

This traditional biscuit from Prato, a wonderful city in Tuscany, is supposed to be very dry and crunchy; in fact, it is Tuscany’s traditional dipping biscuit, and one of the local specialities. Nowadays they are also called cantucci, even though that is a completely different type of biscotti. (Also try these Amaretti Chocolate Sticks.)

You might like to know that Prato is the centre of the ‘slow food movement’, which an international campaign founded by Carlo Petrini in 1986, promoted as an alternative to fast food. It works to preserve traditional and regional cooking and encourages farming in the local ecosystem.

I recommend enjoying these “biscuits” after a meal with a nice glass of Vin Santo.

Ingredients:

  • 500g all-purpose flour
  • 300g sugar
  • 250g almonds, whole
  • 50g pine nuts
  • 4 eggs
  • 1 tsp baking powder
  • pinch of salt
  • grated peel of one lemon

Method:

1. Preheat the oven to 180°C.

2. Sift the flour and sugar in a bowl. Then add eggs and the other ingredients until it all becomes a ball of dough.

3. On a clean surface, shape the dough into a 3cm wide roll that extends the length of a baking tray. Cover the tray with a piece of parchment paper to prevent the biscuits from sticking and then place the dough on top, flattening it softly with your fingers.

4. Place the tray in the oven and bake for 30 minutes, then remove the roll from the oven.

5. Place it on a cutting board and cut diagonally, making 1cm wide slices.

6. Lay the slices flat on the baking sheet, making sure you leave some space between each slice. Slide the baking tray back into the oven.

7. Lower the temperature to 150°C . Bake for 15 minutes, then take the biscotti out and turn them onto the other side and bake another 15 minutes.

8. Remove from the oven and let cool. Remember to store them in an air-tight container to keep fresh.

Serves: 3 dozen aprox.

Time: preparation time 15 min/ cooking time 1 hour

Difficulty: medium

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One comment

  1. Can’t get any crunchier!

    Reply

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.