This is a recipe for biscotti di prato, a variation of which is also known to many as mandel bread. This is a recipe that we made in the Solelim/Shoafim sadnaot program where we focused on Italian cooking and baking, and it was a big hit. The recipe is special to me because I learned it from a chef in culinary school in Italy whose family was actually from Prato, the town where the cookie originated. Mandel bread, a variation of the cantucci, comes from Eastern Europe and has a slightly softer interior, filled not only with nuts but also fruit and chocolate. Biscotti di Prato, or Cantucci, are among the most popular cookies in Italy, and it was so much fun to share the recipe that I had the opportunity to learn in Italy with campers and staff this summer. -Anna Glassman-Kaufman
Biscotti di Prato
• 250g (2 cups) all purpose flour
• 200g (1 cup) white sugar
• 2 eggs
• 1 yolk
• 25g (2 tbsp) butter, melted
• 4g (1 tsp) baking powder
• 4g (1/2 tsp) salt
• 50g (1/2 cup) whole almonds
• 1 egg for egg wash
• 2 tablespoons raw sugar
1. Preheat oven to 350°.
2. In a medium bowl, combine flour, sugar, baking powder, and salt.
3. Add eggs and yolks. Stir to combine.
4. Slowly add melted butter, then almonds. Use hands to combine if necessary, the dough will be slightly dry but should hold together.
5. Roll into two logs the length of your cookie sheet. Place each on parchment lined sheet, at least 3 inches apart. Egg wash and sprinkle with raw sugar. Bake for 20 minutes until firm.
6. Remove biscotti from the oven and let cool.
7. Cut each log into about 12 equal diagonal slices. Place each on its side back on the cookie sheet, and bake again for about 7 minutes.
8. Cool and enjoy!