Biscotti with Almonds
Baking and Desserts • Italian
Description
Biscotti will become very hard once they cool down. That's how it should be.
Ingredients
- Wheat Flour 15 oz
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Baking Powder 1 teaspoon
- Salt 1 teaspoon
- Vanillin to taste
- Dried cranberries with sugar 0 oz
- Chopped almonds 5 oz
Step-by-Step Guide
Step 1
Mix the flour with salt, sugar, and baking powder. Separate the yolk of one egg, set the white aside. In a separate bowl, beat 3 eggs, the yolk, vanillin, and 1 tablespoon of water with a fork.
Step 2
Toast the almonds in an oven preheated to 320°F until lightly browned, about 10 minutes. Let cool and chop coarsely.
Step 3
Pour the egg mixture into the bowl with the flour and knead a very firm dough by hand, add the almonds and cranberries, and mix again. Divide the dough into 3 equal parts. Roll into logs about 4 cm thick, place on a baking sheet, and brush with the remaining beaten egg white.
Step 4
Bake at 355°F for about 30 minutes until golden brown.
Step 5
Remove, let cool, and slice diagonally with a sharp knife into 1 cm thick pieces, then return to the oven for about 10 minutes. Remove and let cool.
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