2 oz Almonds, blanched 3 Extra-large eggs
6 oz Almonds, unblanched -pinch salt
4 c Unbleached all-purpose -pinch ground saffron
-flour 1 ts (scant) baking soda
1 3/4 c Granulated sugar 1 Extra-large egg white
Preheat the oven to 375F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for 15
minutes, until golden brown.
Grind 4 ounces of mixed blanched and unblanched almonds very fine,
then cut the remaining toasted almonds into two or three pieces each.
Place the flour on a pasta board in a mound and make a well in the
center. Put the sugar and eggs in the well. Mix the sugar and eggs
together well, then add the salt, saffron, and baking soda. Mix
thoroughly and when all the ingredients in the well are well
integrated, incorporate the flour little by little, until all but
about 2 tablespoons is incorporated. Set the leftover flour aside.
Knead the dough for 10 to 15 minutes, then add the very finely ground
almonds and the almond pieces. Knead for 2 to 3 minutes more,
incorporating the remaining flour.
Divide the dough into 8 pieces. With your hands, shape each piece
into a long, thin roll about 3/4 inch in diameter, then place, widely
apart on a buttered and floured cookie sheet. Beat the egg white
slightly in a small bowl and lightly coat the tops of the 8 rolls
with it, using a pastry brush, then put the baking sheet into the
preheated oven for 18 to 20 minutes.
Remove the rolls from the oven (they will expand in size sideways)
and cut them with a long slicing knife at a 45-degree angle every 3/4
inch to get the shape required for this type of little cookie, or
biscotti. Place the biscotti back in the oven, this time at 275F, for
35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when
they have softened a little; keep them in a paper bag. If you wish
to keep them indefinitely, transfer after a week to a jar or can.
Serves 8 to 10.
[ The Fine Art of Italian Cooking; Giuliano Bugialli; 1989 ]
Yields
1 servings