Biscotti Di Mandorle

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 8 egg (s)
  • 700 g suar
  • g 1,000 flour
  • 1 teaspoon vanilla pod (s), ground
  • 1 teaspoon, leveled salt
  • 500 g almond (s), unpeeled, rouhly chopped
  • 1 packet baking powder
Biscotti Di Mandorle
Biscotti Di Mandorle

Instructions

  1. Beat eggs and sugar until frothy. Do not save on time. Mix the other ingredients and stir into the foam mixture. The almonds can also be partially replaced by hazelnuts. A bit of bitter almond flavor to the dough also tastes good.
  2. Let the dough rest for approx. 30 minutes and then form strands of dough approx. 2-3 cm in diameter with wet hands and place on a baking sheet lined with baking paper. Leave at least 5 cm of space in between. Bake light brown over medium heat and immediately cut diagonally into approx. 1 cm thick strips. Place the strips on the tray with the cut side down and bake again until they start to brown around the edges.
  3. After cooling, keep the pastries dry and cool.

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