Elizabetta's Biscotti

Recipe courtesy Gale Gand

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
1 hr 0 min
Prep
15 min
Cook
45 min
Yield:
40 pieces
Level:
Intermediate
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Ingredients

  • 3 3/4 cups flour
  • 2 cups plus 2 tablespoons sugar
  • 1 cup almonds
  • 1 teaspoon baking powder
  • Pinch salt
  • Pinch saffron, optional
  • 3 eggs
  • 2 yolks

To finish the biscotti:

  • 1 egg white, slightly beaten with a fork
  • 1/4 cup sugar
  • Serving suggestion: Vin Santo

Directions

Preheat oven to 375 degrees F.

In a mixing bowl fitted with a paddle attachment, stir together the dry ingredients.

In a small bowl, whisk together the eggs and the yolks. Add them to the dry ingredients and mix on low until moistened and combined.

Flour your hands slightly and roll the dough into log 2-inches in diameter. Place on a sheet pan and brush with the beaten egg white. Sprinkle with sugar and bake until golden brown, about 10-15 to minutes. Lower oven temperature to 325 degrees F.

Let cool for 5 minutes, then, cut on a bias with a serrated knife. Lay the slices out on a sheet pan and return them to the oven to dry out. Let cool, then store in an airtight container. Dip in Vin Santo.

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Newest Ratings and Reviews

Read all 6 reviews

  • on February 24, 2010

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    This is a delicious recipe, baking time is off, I think it needs more. Use about 1/2 the sugar, and taste the dough. If you need it add it. I was disappointed that I didn't do this- I learned the hard way!!

    people found this review Helpful.
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  • on October 10, 2007

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    This is a basic recipe that is as peasant as you get. It was great

    people found this review Helpful.
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  • on July 17, 2005

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    This is a great recipe. In place of the almonds, I used chopped pecans and Craisins.

    people found this review Helpful.
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