Vin Santo and Cookies PART 2 – Show 307

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  • 1 kilo (2.2 Lbs) cake flour
  • 600gr (2⅔ cup) sugar
  • 3 egg yolks
  • 5 whole eggs
  • 1 ½ teaspoon of sodium bicarbonate or 1 and ½teaspoon of baking powder
  • 1 teaspoon salt
  • 200 gr (8 oz) melted butter
  • 200 gr (8 oz) whole toasted almonds
  • 1 tablespoon grated orange peel
  • 2 eggs yolks to brush over the biscotti.
  1. Heat the oven 350 f
  2. Pour the flour in a mound on a work surface. Makes a well in the center and place the sugar, eggs and yolks, baking powder, salt in the well.
  3. Add the melted butter and gradually work the flour into the ingredients in the well. Mix with your hands until smooth.
  4. Knead the almonds and orange peel into the dough thoroughly and keep kneeding, sprinkling with additional flour if needed, 4 to 5 minutes in all. Do not work too much.
  5. Butter and flour 2 baking sheets that are at least 15 inches long.
  6. Divide the dough into quarters. Roll each piece of the dough on a floured surface into a 2- to 2½ inch wide flat log and place the logs at least 2 inches apart on the baking sheets.
  7. Beat the 2 eggs yolks and brush over the dough logs
  8. Bake for 35 minutes. Remove from the oven and reduce the temperature to 325 F.
  9. Cut the logs diagonally into ¾ to 1 inch slices and lay them on the sheets.
  10. Return to the oven for another 5 minutes and then cool on racks

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