Elizabetta’s Biscotti

  • Yield : 40 pieces
  • Prep Time : 15m
  • Cook Time : 45m
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  • 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
  • 1 egg white, slightly beaten with a fork
  • 1/4 cup sugar


Step 1

Preheat oven to 375 degrees F.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serving suggestion: Vin Santo .

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