Almond Biscotti Recipe From Florence Italy by anndyer

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Almond Biscotti Recipe From Florence Italy
Submitted by anndyer on July 30, 2012 at 7:12 am

DESCRIPTION
Great flavor and texture for these amazing biscotti?..different than others you've had!

SUMMARY
Yield 24 Bars Source This recipe came from a restaurant in Florence Italy that we took a cooking class at this past May File under Biscotti, cookies

INGREDIENTS
40 grams butter or 2 3/4 Tablespoon butter
190 grams or 2 1/3 cup sliced almonds
400 grams or 3 cups flour
Dash salt
280 grams or 2 1/4 cups powdered sugar
4 grams or 1 teaspoon yeast
2 eggs
3 egg yolks

INSTRUCTIONS
Toast almonds at 190 celsius or 375 degrees for 3-4 minutes or til lightly toasted. Cool.
Put room temperature eggs in mixing bowl, add salt and confectionary sugar...whip til foamy 30 seconds to 1 minute. Add warm melted butter. Sift flour with yeast and add to mixture. Stir in almonds. Dump mixture onto floured cutting board and make a large ball. Divide in half with bench knife. Roll each half into a log using extra flour if sticky. Place both logs on parchment lined cookie sheet, brush with beaten egg( I reserve a tiny bit from eggs used in recipe). You can also sprinkle with coarse sugar. Bake 190 celsius or 375 degrees for 20 minutes.
Cool and make angled 1 inch slices, turn them on their sides and bake for an additional 15-20 minutes or until lightly browned.

comments
Submitted by Nana43 on Wed, 2012-08-22 20:30.
Sounds yummy! I cant wait to try it!
Submitted by Lynette Bakes on Fri, 2012-08-24 22:47.
Wow! I make biscotti all the time, but a recipe straight from a restaurant in Florence, Italy just has to be tried! Am I clear thinking that you only use the 2 whole eggs in the batter, reserving a small portion to brush the tops of the loaves, or do you mix the 2 whole eggs plus the 3 egg yolks, and then reserve a small portion of that mixture for brushing the loaves, using the remainder in the batter? This sounds like a great recipe...thanks!
Submitted by cnels8104 on Thu, 2012-08-30 00:49.
Is that 2 cup and 3/4 tablespoon of butter?
Submitted by cnels8104 on Thu, 2012-08-30 00:49.
Is that 2 cup and 3/4 tablespoon of butter?
Submitted by M T on Wed, 2012-09-26 14:13.
fyi...I measured out 40 grams butter on my kitchen scale and melted it, came out to 3 tablespoons butter.
My question: Since there's yeast in the recipe, should the dough be allowed to rise?
Submitted by blitolff on Fri, 2012-10-12 23:27.
Hi...Can you post the original recipe you have in grams? Thanks!
Submitted by anndyer on Tue, 2012-11-13 20:38.
Sorry guys...I just saw your posts! I use some of the whole egg for brushing the tops.
It's only 2 and 3/4 tablespoons butter
I do not r
Let it rise at all
Blitoff can you email me at dyerfx@yahoo.com and I will email you the recipe. I do not have time to type it in here as it is our busy season!
Submitted by anndyer on Mon, 2012-11-19 10:38.
I looked and cannot find the original recipe using grams...probably threw it out never thinking I'd need it again! Sorry!
Submitted by anndyer on Thu, 2012-11-22 21:39.
I found the original recipe and entered the metric conversions! It was with my pie crust booklet from KA
Submitted by iamjsnana on Sun, 2012-12-23 22:17.
the biscotti that i wanted to try

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