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Biscotti di Prato
Biscotti di Prato might sound fancy and Tuscan—and it is—but don’t let that fool you. These twice-baked little fellas are simple, crunchy cookies meant to be dunked in your coffee, your vin santo, or whatever’s in arm’s reach. I fell in love with them somewhere between Florence and a caffeine buzz, and they’ve been a staple in my kitchen ever since.
Ingredients
5 ½ cups Cake flour
1 ½ cup Sugar
4 Whole eggs
1 – ¼ oz. package active dry yeast
1 ½ cups Blanched almond slivers, toasted and finely chopped (about 1 cup after chopped)
Instructions
Preheat oven to 325.
In the bowl of a stand mixer fitted with the dough hook, mix the flour sugar and eggs on medium speed for 4 minutes. Add the yeast and continue mixing for 2 minutes. Add the chopped almonds and mix another 2 minutes.
Divide the dough in half and form each into a loaf about 1” thick and 3” wide on a baking sheet lined with parchment paper. Cook for 10-15 minutes, let cool slightly and slice ½“ thick. Return to the baking pan and cook an additional 6-8 minutes until browned. Allow to cool completely.
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