Ingredients
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2 cups all-purpose Flour
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2⁄3 cup Sugar
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1⁄2 teaspoon Baking Powder
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1⁄4 teaspoon Salt
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3 Egg
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1 teaspoon Vanilla Extract
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1 cup coarsely ground Almonds
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1 Egg White
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Pommeau
Directions
Andrea studied in Prato, Italy, where the most famous twice-baked Italian-style biscuits originate. That humble little cookie biscotti di Prato, packed in lovely blue bags inspired this recipe. Biscotti are traditionally served with a small glass of vin santo (a dessert wine made from dried grapes) for dipping and sipping. Here, it seemed fitting to use pommeau in the same way, as many of our well-traveled customers have suggested to us.
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper. |
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2
Done
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Combine the flour, sugar, baking powder, and salt in a large bowl and mix together. |
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3
Done
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Whisk together the eggs and vanilla in a small bowl. |
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4
Done
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Form a well in the center of the dry ingredients and pour in the egg mixture. Using a wooden spoon, gradually draw in the dry ingredients to form a soft dough. Let the dough rest for 5 minutes, then fold in the almonds. Knead the dough a few times to distribute the almonds. |
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5
Done
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Divide dough into four equal pieces, then roll the dough into logs that are 1 inch in diameter and place on the lined baking pan. Brush the logs with egg white and dust the tops with sugar. |
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6
Done
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Bake the logs for 30 minutes, or until golden. |
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7
Done
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Remove the logs from the oven and let cool on the baking pan until firm, about 20 minutes. Transfer them to a cutting board and cut them with a serrated knife at a 45-degree angle into 1⁄2-inch-thick slices. |
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8
Done
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Place the slices, cut side down, back on the baking pan and bake for 15 minutes. |
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9
Done
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Cool on a wire rack before storing in an airtight container. Serve with pommeau. |
