Twice-Baked Almond Biscotti in the Prato Style

What you need

• 250 g (2 cups) all-purpose flour, plus extra for shaping
• 200 g (1 cup) granulated sugar
• 1 tsp baking powder
• 1 pinch salt
• 150 g (1 cup) whole almonds, skin on
• 2 large eggs
• 1 large egg yolk
• 1 tsp orange zest, finely grated
• 1/2 tsp vanilla extract
• 1 egg white, left from the separated egg, beaten, for brushing

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F) and line a large baking sheet with baking paper.

2. 2

   Whisk the eggs, yolk, orange zest and vanilla together in a small bowl.

3. 3

   In a large bowl, mix the flour, sugar, baking powder and salt.

4. 4

   Pour the egg mixture into the dry ingredients and stir until a stiff, slightly sticky dough forms. Work in the almonds with floured hands.

5. 5

   Split the dough in two. On a floured surface, roll each half into a log about 30 cm (12 in) long and 5 cm (2 in) wide.

6. 6

   Set the logs on the baking sheet well apart and brush them with the egg white.

7. 7

   Bake until firm, golden and starting to crack on top, 25-30 min.

8. 8

   Let the logs cool on the sheet for 10 min, until warm but easy to handle.

9. 9

   With a serrated knife, cut each log on a slant into slices about 1.5 cm (5/8 in) thick.

10. 10

    Lay the slices cut side down on the sheet and bake again until dry and lightly toasted, 5 min a side.

11. 11

    Cool completely on a wire rack; they crisp up as they cool. Store in an airtight tin.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.