biscotti di prato because it originated in the italian city of prato. it's a love acquired no doubt from my italian heritage. and hands down this is the best biscotti recipe ever. it comes courtesy of my niece (hey, sarah jones!) who got it from the mother of the owner of a little coffee shop she used to work at.
biscotti di prato
cream 1 1/2 sticks butter
add 1 1/2 cups sugar
beat and add 6 eggs (save 1 egg white for top)
add:
2 - 4 tsp anise extract (i use 4 very generous tsps. it is, after all, anise)
2 tsp of vanilla
2 cups minced nuts (walnuts or pecans)
4 cups flour
1/2 tsp salt
2 tsp baking powder
1 to 1 1/2 cup chopped craisins (you can omit these)
cream mixture together. shape dough into 2 loaves. paint with egg white
baked on greased cookie sheet 35 - 50 minutes (yep, you gotta watch it)
to quote wiki..."these cakes are large biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven"
so don't forget to slice and twice bake (or they won't be biscotti!) about another 10 minutes.
to quote wiki..."these cakes are large biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven"
so don't forget to slice and twice bake (or they won't be biscotti!) about another 10 minutes.
delizioso, squisito, prelibato.
p.s. i'm back...i think.
p.s. i'm back...i think.
