Biscotti Di Prato Recipe (Italian Twice Baked Biscuits)
Biscotti Di Prato recipe: you knead the egg dough, first bake it like a loaf, then slice it and bake it again to obtain crispy biscuits. It stays fresh for a long time with coffee and tea. You can find the ingredients and how-to steps clearly below.
Ingredients
1. For dry ingredients
2. For liquid mixture
3. Additionally (to gather the dough)
Step-by-Step Method
Preheat oven, prepare tray
Preheat the oven to 175°C. Lay baking paper on the tray; Since the biscotti will bake twice, it is important that it does not stick.
Mix dry ingredients
Mix flour, sugar, baking powder and salt in a large bowl with a wire whisk. This way the baking powder is distributed evenly.
Eggy prepare the mixture
Beat 4 eggs in a separate bowl. Add vanilla and 1/2 cup of water and mix for a short while.
Combine and collect the dough
Pour the liquid mixture into the dry ingredients. Mix it with a spatula, then knead it briefly with your hand to obtain a dense dough that does not stick to your hands. If it is too hard, you can add 1 tablespoon of water.
Shape into a loaf
Put the dough on the tray. Shape into two long loaves (about 3–4 cm high). If you want, beat 1 egg with 1-2 tablespoons of water and apply a thin layer on top.
First baking
Bake loaves for 25–30 minutes; It comes off when the outside becomes hard and slightly colored. Let it rest on the tray for 10 minutes so that it does not fall apart while slicing.
Slice
Place the loaves on a cutting board. Slice with a serrated knife into 1.5–2 cm thick slices. Try not to press too hard; reduces breakage.
Second baking (crispy)
Arrange the slices on the tray again. Bake for 10–12 minutes, then turn over and bake for another 8–10 minutes. It is ready when the edges dry and become crispy.
Cool and store
Cool the biscotti completely on a wire rack. You can store it in a lidded jar at room temperature; Serve with coffee/tea.