Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Biscotti di Prato

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.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more