Tasty chewy biscotti from Artusi!
He says, "If you have to use a stove top oven rather than a regular one1, you should have a tin box four inches wide and ten long made. This way the cookies will have their crusts on the ends, and, if cut into one-inch strips, will be of the proper size."
He says, "If you have to use a stove top oven rather than a regular one1, you should have a tin box four inches wide and ten long made. This way the cookies will have their crusts on the ends, and, if cut into one-inch strips, will be of the proper size."
Prep Time: 1 hour, 00 minute
Cook Time: 15 minutes
Ingredients:
- 1/2 cup (50 g) flour
- 1/4 cup (25 g) potato starch
- 2/5 cup sugar
- 1/2 cup less two tablespoons almonds
- 2 teaspoons candied orange peel or citron
- 1 tablespoon fruit preserves
- 3 eggs
Preparation:
Peel the almonds, cut them in half crosswise, and dry them in the sun or by the fire. Pastry chefs frequently leave the skins; don't imitate them in this, because the skins stick to the palate and are often difficult to digest. The candied peel and preserves, be they peaches or any other variety, so long as it's firm, should be diced.
Begin by thoroughly beating the yolks and the sugar with a pinch of the flour, in other words for more than a half hour. Whip the whites until they're quite stiff and fold them into the mixture, then fold in the flour, using a sifter to add it, and the almonds and minced fruit. Grease and flour the tin pan, pour the batter into it, and bake in a 375° oven for ten to fifteen minutes, or until a toothpick inserted comes out dry. Let the loaf cool, and make cookies from it by cutting it into strips widthwise. You can serve them as they are, or lightly brown them again first.
This recipe is from the Art of Eating Well, my translation of Pellegrino Artusi's La Scienza in Cucina.
Begin by thoroughly beating the yolks and the sugar with a pinch of the flour, in other words for more than a half hour. Whip the whites until they're quite stiff and fold them into the mixture, then fold in the flour, using a sifter to add it, and the almonds and minced fruit. Grease and flour the tin pan, pour the batter into it, and bake in a 375° oven for ten to fifteen minutes, or until a toothpick inserted comes out dry. Let the loaf cool, and make cookies from it by cutting it into strips widthwise. You can serve them as they are, or lightly brown them again first.
This recipe is from the Art of Eating Well, my translation of Pellegrino Artusi's La Scienza in Cucina.
