bake some Biscotti.
We meant to stop by the little Bakery in Tavarnelle Val di Pesa.
We forgot and sailed right passed it.
In large bowl mix all dry ingredients
8 cups of flour
4 tsp baking powder
2 tsp cinnamon
3 cups of ground almond meal
3 tsp of finely grated lemon zest
1 tsp salt
In another bowl mix 4 cups of sugar with
10 beaten eggs
2 sticks of melted and cooled unsalted butter
1 cup of skinned, roasted and crushed hazelnuts
2 tsp fresh lemon juice
mix all ingredients well and
add into flour mixture
Mix well, should have cookie consistency.
Can add a little milk or more lemon juice if it is too thick.
butter 3 large cookie sheets.
With wet hands form 5 to 6 logs, bake at 350 for
about 25 minutes or until logs are firm when pressed in center.
Let cool and slice into 1/2 inch slices, stand upright on edge and
bake again for about 20 minutes @ 350 degrees, or until lightly browned,
Makes 4 to 5 dozen biscotti cookies.
Do you know why this cookie is called Biscotti?
It is twice baked, that's why.
Salpiglossis in my greenhouse.
Have a great week dear friends.