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Print this Recipe    Biscotti 43

Biscotti di Prato

2.5 cups plain flour
180g whole almonds
1 cup sugar
2 eggs
pinch salt
1 tsp baking soda
a little milk or beaten egg for glazing

Place the flour in a mound on a bench. Make a well in the centre,
put the almonds, sugar, egg, salt and baking soda in the well and
mix these ingredients together. Slowly mix in the flour, a little
at a time. knead dough until smooth. Divide dough into 4 pieces
and roll each piece into a long strip, about 1.25 cm in diameter.
Place the strips on a greased baking sheet about 5cm apart. Brush
with the milk or egg wash and bake in a pre-heated 180C/350F oven
for 30 minutes until lightly browned. Remove from the oven and
slice the strips into 2cm slices. Return the biscotti to the oven
and bake for 10 minutes or until they are golden brown. Store in
an airtight container. They keep quite well for a couple of weeks.

Note: Use a serrated knife to slice the biscotti or they won't
slice properly.

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