Biscottini di Prato
“These are definitely at their best dunked into vin santo or a caffe latte.”
- 125g whole almonds
- 250g plain flour
- 1/2 tsp baking powder
- pinch salt
- 250g castor sugar
- 2 large eggs
- 1 tbsp brandy
- 2 tsp melted butter
- 1 beaten egg for glazing
Method
Preheat oven to 180C.
Place whole almonds on a baking tray and toast in the oven for about 10 minutes and then cool. Sift flour, baking powder and salt. Mix in castor sugar. Lightly mix eggs with brandy and melted butter, stir into dry mixture. Add almonds. Mix until smooth. Form into two or three sausage-shaped rolls each about 4cm wide, like small, chunky breadsticks.
Line a baking tray with baking paper and place the rolls well apart to allow for spreading. Baste thoroughly with the beaten egg.
Cook for about 30 minutes. Cool for a few minutes, but cut into the traditional, slightly oblique slices while the rolls are still quite hot. Separate the slices. They will firm up considerably as they cool completely. Store in an airtight tin.
Makes About 30.
This recipe features in Winter which is available now in all good
bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
