How To make Biscotti Di Pratto
1/4 C Almonds
blanched
3/4 C Almonds :
whole unblanched
4 Eggs divided
1 Tsp Vanilla
1/4 Tsp Almond extract
2 1/4 C Flour
1 C Sugar :
white
1 Tsp Baking soda
1 Pinch Salt
Preheat oven to 350 degrees.
On a baking sheet, roast blanched and unblanched almonds until blanched almonds start to brown, shaking pan occasionally; 5 to 8 minutes. Remove blanched almonds, place in blender container and grind until it turns to powder. Set aside. Meanwhile, ret urn whole almonds to oven 2 to 3 minutes longer. Remove and chop whole almonds roughly with knife, leaving large chunks. Set aside. Turn oven down to 300 degrees. Grease baking sheet & dust with flour; set aside. In a small bowl, beat 3 eggs, vanilla & extract. In large bowl, mix together flour, sugar, baking soda, salt and ground almonds.
Make a well in the center and add the eggs, blending to gradually incor- porate all of flour mixture. You should have a stiff dough. If it is too stiff to hold together, add a little water. Add the crushed almonds and knead them evenly into the dough. Divide dough into 3 portions. Form each into a long log, rounded or slightly oval (about 1 1/2 inches in dia- meter). It will flatten as it bakes. Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from oven and let rest 5 minutes. Turn oven down to 275 degrees. With a serrated knife, cut logs into 3/4" slices. (NOTE: Unlike slicing a loaf of bread, straight across its width, cut biscotti on a 45 degree angle.) Lay slices flat on 2 baking sheets. Return to oven for 20 - 25 minutes, turning slices 1/2 way through baking time. Remove from oven; allow to cool completely before sealing in containers. They will stay fresh up to 1 month.
per Ronda Eikenberry
How To make Biscotti Di Pratto's Videos
Biscotti - (Cantucci biscotti di Prato) - Italian almond biscuits
Recipe:
Biscotti means twice baked and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
Biscotti with Almonds -Cantucci di Prato
Biscotti with almonds ingredients:
7 Cups all-purpose flour (1 kilo)
3 1/2 cups granulated sugar (700 grams)
6 Whole Eggs
4 Egg yolks
2 Tbsp Honey
1 Cup Extra Virgin Olive Oil (200ml)
1/4 Tsp salt
3 1/2 Tsp baking powder (15 grams)
Zest of a large orange or 2 smaller ones
3 1/2 cups whole almonds (500 grams)
The Oven should pre-heat to 365°F (185°C)
2nd Bake 6-8 minutes at 365°F (185°C)
CANTUCCINI DI PRATO - LA VECCHIA RICETTA PIU' BUONA DI SEMPRE
#cantuccinidiprato #biscottidiprato #biscotticonlemandorle
Ingredienti
Ingredienti per circa 40 Cantucci
Zucchero 400 g
Mezza bustina di lievito per dolci
3 Uova intere
2 tuorli
Farina 00 500 g
Mandorle 250 g
Vin Santo o altro liquore 10 g
Burro a temperatura ambiente (morbido) 50 g
Ingredients
Ingredients for about 40 Cantucci
Sugar 400 g
Half a sachet of baking powder
3 whole eggs
2 yolks
00 flour 500 g
Almonds 250 g
Vin Santo or other liqueur 10 g
Butter at room temperature (soft) 50 g
Procedimento
Mettete la farina in una scodella oppure sulla spianatoia e fate una fontana, al centro mettete lo zucchero, 3 uova intere e 2 tuorli, il vin santo (molti usano marsala o rhum), il lievito, il burro fuso
Lavorate velocemente l’impasto e poi aggiungete le mandorle leggermente tostate in forno, poi continuate ad impastare bene, infarinandovi ogni tanto le mani, se la pasta vi restasse troppo appiccicata
Preparate tanti filoncini schiacciati larghi circa 2 dita ed alti circa 1 cm, poneteli ben distanziati (gonfiando si unirebbero) su di una placca con carta da forno, spennellate con un tuorlo e metteteli in forno (meglio se è ventilato) a calore moderato (180 gradi)
Appena saranno cotti ( ci vorranno circa 30 minuti), tagliateli subito, obliquamente, ogni centimetro circa, in modo da ottenere la tipica forma dei Biscotti di Prato
Rimetteteli in forno ad asciugare e tostare leggermente
Si conservano a lungo in scatole di latta....
Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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#italian #biscotti #cantucci #almondbiscotti #tuscan #recipe #italianrecipe #biscuits
Italian baking biscotti. Biscotti Like an Italian Biscotti di Prato
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Italian baking biscotti Biscotti Like an Italian | Biscotti di Prato, Tuscany
History of the Biscotti Cookie
“The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, MOST importantly, resistant to mold
Though more modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times.
The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners.
Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—some even boasted that they would be edible for centuries.
Biscotti were a staple of the diet of the Roman Legions. After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others.
The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Right? Stay with Me as I show you how to make a traditional the Italian baking Biscotti.
Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. Cantucci Di Prato: Tuscan Biscotti Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany
This is a very Traditional Italian Cookie Recipe from Tuscany. Biscotti Di Prato. BISCOTTI with ALMONDS & DRIED FRUIT is scrolling at the end of this video. ENJOY! Please Subscribe to my YOUTUBE channel. Here is the written recipe for YOU!
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large eggs room temperature
1 cup sugar, white
1 cup brown sugar
6 oz butter, room temperature
1 tsp Pure vanilla extract
1 tsp almond extract
1 Lemon zest & juice 1/2
1 cup sliced almonds, unsalted
1 cup chopped mixed dried fruit
figs, dried cherries (optional)
1 Tbsp baking powder
1 tsp baking soda
4½ - 5 cups all purpose flour (initial 2 1/2 cups first—(remaining flour gets added toward the end)
**Reminder Biscotti di Prato are a Twiced Baked Biscotti Cookie**
Preheat 375 first baking between 17-22 minutes
Mix the first 6 ingredients together using electric mixer on low for two and half minutes. Then add lemon zest and incorporate by hand using trusty wooden spoon. Next add juice half lemon. Then stir in dried fruits & nuts (both optional) set bowl aside.
In a separate mixing bowl sift 2 1/2 cups flour with baking powder and baking soda.
Using trusty wooden spoon. Mix sifted flour into the wet batter ingredients slowly in thirds. I always use a wooden spoon. This is WORK miei amici. (translates: my friends)
Once the first portion of the flour is incorporated it is now time to add remaining flour once again slowly. Mix until dough is stiff clean sides of bowl & spoon using silicone spatula .
Roll dough out onto parchment lined cookie sheet and make your biscotti logs (see video - also this recipe will be scrolling at the end of the video) this recipe made 3 biscotti logs also known as 50-60 biscotti cookies.
Bake Biscotti logs on 375 between 17-22 minutes until lightly golden brown on bottom. Try NOT to open oven door until like 13 -15 min check on them
Cut (while still slightly warm) gently on the diagonal consult with A CHEF CALLED RHONDA’s Italian Baking Biscotti Video and learn exactly the technique on how to shape the biscotti log and how to cut biscotti cookies.
Once you have cut your biscotti cookies it is time to bake them yet again on your already reduced oven between 6-8 minutes until to a tasty golden color. on parchment lined pan.
Reduce Oven temperature to 350 toast til dry
Bake another 6-8 minutes until golden toasty
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Biscotti di Prato
Biscotti di Prato-