The first baking gives you fragrant loaves of Italian almond bread. The second baking gives you teeth-achingly crisp, dry-as-bones cantucci di Prato. Serve with an espresso coffee, a glass of Vin Santo or your favourite Italian liqueur for dunking.
Heat oven to 180°C (350°F). Toast almonds in a hot, dry pan until they smell sweet and nutty, then cool and roughly chop.
Combine flour, baking powder, sugar, vanilla extract, whole eggs and egg yolk in a food processor and blend until the mixture leaves the sides and forms a ball.
Turn out onto a lightly floured bench and sprinkle with the almonds. Knead for a minute or two to mix them through. Divide dough in 2 and pat out into log shapes about
Lightly butter a baking tray and arrange logs with room for spreading to the side. Bake for 30 to 35 minutes until they are lightly coloured and firm to the touch. Remove tray and allow biscotti to cool for 10 or 15 minutes, while you reduce the oven temperature to 140°C (275°F).
Cut the logs on the diagonal, into
Store in an airtight container.
© 1998 All rights reserved. Published by Murdoch Books.