Biscotti di Prato Recipe: A Sweet Italian Delight

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Biscotti di prato

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed: Baking sheet, mixing bowl, parchment paper, oven, and knife

Ingredients

  

• Ingredients
• 2 cups 250g all-purpose flour
• 1 cup 200g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup 150g whole almonds (or hazelnuts)
• Zest of 1 orange optional

Instructions

 

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
• Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, and salt. If you’re using orange zest, add it here as well. Mix well to ensure all the dry ingredients are evenly distributed.
• Add the Wet Ingredients: In another bowl, beat the eggs and vanilla extract together. Gradually add this mixture to the dry ingredients, stirring until a dough begins to form.
• Incorporate the Nuts: Fold in the whole almonds or hazelnuts. If you prefer a nut-free version, you can substitute the nuts with dried fruits or chocolate chips.
• Shape the Dough: Turn the dough out onto a floured surface. Divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will expand during baking.
• First Bake: Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden.
• Cool and Slice: Remove the logs from the oven and let them cool for about 10 minutes. Once they are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
• Second Bake: Place the slices back on the baking sheet, cut side down, and return them to the oven. Bake for an additional 10-15 minutes, until they are crisp and golden brown.
• Cool Completely: Once baked, remove the biscotti from the oven and let them cool on a wire rack.
• Variations and Substitutions
• Flavored Biscotti: Add spices like cinnamon or anise to the dough for extra flavor.
• Chocolate-Dipped: Dip half of each biscotti in melted dark or white chocolate for a sweet twist.
• Nut-Free: Substitute nuts with seeds (like pumpkin or sunflower seeds) or omit them entirely for a nut-free version.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

Biscotti di Prato, also known as Cantucci, are delicious twice-baked cookies originating from Prato, Italy. These crunchy delights are perfect for dipping in coffee or wine, making them a wonderful addition to any dessert table or snack time.  making these cookies is not only rewarding but also a great way to bring a piece of Italy into your kitchen. Let me show you how I make these delightful treats.

Notes on What to Expect

You can expect a crunchy texture with a nutty flavor that pairs perfectly with your favorite beverages. These biscotti are versatile; whether enjoyed as a snack or dessert, they’re sure to impress.

Making Biscotti di Prato is a straightforward process that yields delightful results. From my own personal experience, the effort is well worth the reward, and with a few simple tips, even beginners can create these delicious treats. Enjoy your baking adventure.

Meal Facts

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: About 24 cookies
• Calories: Approximately 60 calories per cookie
• Cost of Ingredients: $10 – $15 (depending on the quantity and quality of nuts)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Baking sheet, mixing bowl, parchment paper, oven, and knife
• Check out the right equipment and Ingredients that you need for making  #biscottidiprato here

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (150g) whole almonds (or hazelnuts)
• Zest of 1 orange (optional)
• Check out the right equipment and Ingredients that you need for making  #biscottidiprato here

Method

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, and salt. If you’re using orange zest, add it here as well. Mix well to ensure all the dry ingredients are evenly distributed.
3. Add the Wet Ingredients: In another bowl, beat the eggs and vanilla extract together. Gradually add this mixture to the dry ingredients, stirring until a dough begins to form.
4. Incorporate the Nuts: Fold in the whole almonds or hazelnuts. If you prefer a nut-free version, you can substitute the nuts with dried fruits or chocolate chips.
5. Shape the Dough: Turn the dough out onto a floured surface. Divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will expand during baking.
6. First Bake: Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden.
7. Cool and Slice: Remove the logs from the oven and let them cool for about 10 minutes. Once they are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
8. Second Bake: Place the slices back on the baking sheet, cut side down, and return them to the oven. Bake for an additional 10-15 minutes, until they are crisp and golden brown.
9. Cool Completely: Once baked, remove the biscotti from the oven and let them cool on a wire rack.

Variations and Substitutions

• Flavored Biscotti: Add spices like cinnamon or anise to the dough for extra flavor.
• Chocolate-Dipped: Dip half of each biscotti in melted dark or white chocolate for a sweet twist.
• Nut-Free: Substitute nuts with seeds (like pumpkin or sunflower seeds) or omit them entirely for a nut-free version.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Check out the right equipment and Ingredients that you need for making  #biscottidiprato here

Tips and Troubleshooting

• Dry Dough: If the dough feels too dry, add a teaspoon of milk or water at a time until it comes together.
• Overbaking: Keep a close eye during the second bake to avoid overly hard biscotti. They should be crisp but not rock hard.
• Storing: Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Nutritional Information (per cookie)

• Calories: ~60
• Fat: 3g
• Carbohydrates: 8g
• Protein: 1g
• Fiber: 0.5g
• Sugar: 2g