Biscotti Di Prato

A community recipe by gastrohoover

Not tested or verified by Nigella.com

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Introduction

These tangy, sweet and aromatic biscuits are beautiful with a strong cup of tea.

Ingredients

Serves: 0

Metric Cups

500 grams plain flour
4 eggs (roughly beaten)
1 teaspoon baking powder
1 pinch of salt
350 grams caster sugar
1 drop vanilla extract
1 orange (zest)
2 lemons (zest)
1 sprig fresh rosemary (chopped)
200 grams blanched almonds (roasted, chopped)
50 grams pistachios (chopped)

17⅔ ounces all-purpose flour
4 eggs (roughly beaten)
1 teaspoon baking powder
1 pinch of salt
12⅜ ounces superfine sugar
1 drop vanilla extract
1 orange (zest)
2 lemons (zest)
1 sprig fresh rosemary (chopped)
7 ounces skinned almonds (roasted, chopped)
1¾ ounces pistachios (chopped)

Method

Biscotti Di Prato is a community recipe submitted by gastrohoover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In bowl, beat eggs and sugar

Add zests, rosemary, vanilla and then chopped nuts

Add sifted flour and baking powder to form a stiff dough

This is fairly sticky (due to lack of oil and butter) so spray oil on your hands before shaping into two long, thin logs and placing apart on a well-greased baking tray

Bake in preheated, moderately hot oven for 30 minutes

Remove and cool.

When cold, slice diagonally into 1-2 cm

Place slices onto a baking tray and return to a low oven

Bake until crisp and brown for approximately 20 minutes, before switching off oven and then allow cooling and drying out in the oven overnight