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Robert St. John

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

Biscotti di Prato


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)


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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