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Classic Italian Biscotti di Prato
Traditional dish · Italian
Traditional twice-baked Italian cookies, originating from Prato, Tuscany. These crisp, almond-studded delights are perfect for dipping in Vin Santo or coffee.
Ingredients
- All-purpose flour3 cups
- Granulated sugar1.5 cups
- Baking powder2 teaspoons
- Salt1/2 teaspoon
- Large eggs3
- Vanilla extract1 teaspoon
- Almonds, whole, blanched or unblanched1 cup
Steps
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk eggs and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add almonds and mix until just combined.
- 5
Turn the dough out onto a lightly floured surface and knead briefly until it comes together. Divide the dough in half.
- 6
Shape each half into a flattened log, about 10-12 inches long and 2 inches wide. Place logs on the prepared baking sheet, leaving space between them.
- 7
Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- 8
Remove from oven and let cool on the baking sheet for 10-15 minutes.
- 9
Reduce oven temperature to 300°F (150°C).
- 10
Carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick cookies.
- 11
Place the sliced cookies cut-side down back on the baking sheet.
- 12
Bake for another 15-20 minutes, flipping halfway through, until the cookies are dry and crisp.
- 13
Let cool completely on a wire rack.
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