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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- After cooling, keep the pastries dry and cool.
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