I just had to

bake some Biscotti.

We meant to stop by the  little Bakery in Tavarnelle Val di Pesa.

 We forgot and sailed right passed it.  

But I have the recipe and I will share it with you.  

(See below)

Biscotti

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.  

Gina