Crunchy Biscotti

Name: Crunchy Biscotti
Cuisine: France
Ingredients: 2 cups sifted cake flour; 2½ cups sifted unbleached all-purpose flour; 2 teaspoons baking powder; 2 cups granulated sugar; Large pinch of salt; 1 large egg beaten lightly together with 3 large egg whites; 1 large egg beaten lightly together with 3 large egg whites; ¼ cup dry Marsala; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans; 1½ cups nuts of your choice, whole if pistachios, pine nuts, or hazelnuts, broken in large pieces if macadamia nuts, walnuts, or pecans

Preparation info

FCR—
48
biscotti ⅓ inch thick inches long

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The true biscotti as they are still made in Tuscany, adapted from the Italian recipe of family friend Rosa Lantermo. The cakes are first baked, cooled, and sliced, then the slices are dried in a slow oven. You can use any nuts you like; I like peeled pistachios. Biscotti are best dunked in Vin Santo or any fortified wine you like, but they do fine with cappuccino and good Darjeeling tea also. Be careful; these are really crunchy. For softer biscotti, use 3 whole eggs plus 1

Ingredients

Europe
France
Italy
Tuscany
Cookies
Vegetarian

Ingredients

Method