Biscotti di Prato
These classic Italian almond biscuits are twice-baked for an irresistible crunch. Perfect for dunking in coffee, tea, or a glass of Vin Santo. Simple to make, they offer a delightful crisp texture and subtle sweetness.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 20
- Difficulty
- Medium
- Per serving
- 122 kcal
Allergen information: may contain eggs, En:Nuts, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gall-purpose flour
- 200 ggranulated sugar
- 1 tspbaking powder
- 0.5 tspsalt
- 2 pcslarge egg
- 1 tspalmond extract
- 100 gwhole almond, untoasted, unblanched
Equipment
large bowl · wire rack · baking sheet · parchment paper · whisk · serrated knife
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 3
In a separate bowl, lightly beat the large eggs and stir in the almond extract.
About 1 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
About 2 min
Cook’s note: Do not overmix; a slightly shaggy dough is fine.
- 5
Fold in the whole almonds until they are evenly distributed throughout the dough.
About 2 min
- 6
Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 25-30 cm (10-12 inches) long and 5 cm (2 inches) wide.
About 3 min
Cook’s note: Lightly flour your hands if the dough is too sticky.
- 7
Bake the logs for 25 minutes, or until golden brown and firm to the touch.
About 25 min
- 8
Remove the baking sheet from the oven and reduce the oven temperature to 150°C (300°F).
About 1 min
- 9
Transfer the warm logs to a cutting board and, using a serrated knife, carefully slice them diagonally into 1 cm (0.4 inch) thick biscuits.
About 5 min
Cook’s note: Cut while still warm to prevent crumbling, but be gentle as they are still soft.
- 10
Lay the sliced biscuits cut-side down back on the baking sheet.
About 2 min
- 11
Return to the oven and bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp.
About 20 min
Cook’s note: The longer you bake them in this second round, the crispier they will be.
- 12
Let the biscotti cool completely on a wire rack before serving or storing.
Per serving
Nutrition
- Calories
- 121.6kcal
- Protein
- 3g
- Carbs
- 20.7g
- Fat
- 3.2g
- Fibre
- 0.9g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled biscotti in an airtight container at room temperature.
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