Biscotti di Prato

by Mugnaini on April 15, 2013 in Desserts

Biscotti di Prato

Low Baking Oven Environment (about 350 degrees)


  • 4 whole eggs + 1 egg white
  • 1 ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup extra virgin olive oil
  • Pinch of salt
  • 2 Tablespoons anise seed
  • 2 cups whole raw almonds
  • 3 cups cake flour
  • 1 ½ teaspoon baking powder


Place eggs, sugar, vanilla, olive oil, salt, anise and into bowl and mix well. Fold in almonds.

Combine flour and baking powder into a second bowl and mix well. Add flour mixture a little at a time into the egg mixture and mix. Once dough comes together and feels firm turn out onto work surface and knead gently, adding a little more flour if necessary.

Divide into three portions and roll each piece into a log about 3 inches wide and about 10 inches long and set onto an oiled sheet pan. Beat egg white with a fork and brush onto logs. Bake on oven for 30-40 minutes. Remove from oven, cool slightly and cut diagonally into 1” thick slices. Serve with Vin Santo.

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