Biscotti de prato (Italian almond pulp)

Ingredients for Biscotti de prato (Italian almond pulp)

Instructions for Biscotti de prato (Italian almond pulp)

To prepare the Biscotti de prato (Italian almond pulp) recipe, please follow these instructions:

Almonds roasted in a dry teflon pan.

Share the eggs and beat the egg yolks with sugar and vanilliekorn, until it is thick and light yellow. The egg whites whipped stiff and reversed in the dough. Lemon zest, toasted almonds, wheat flour and baking powder mix and flips up in egg mixture, stir smooth.

The dough should be rolled to 2 cm. thick sausages and place on wax paper lined baking sheet.

Bake in the oven at 175 degrees c. alm. oven in 20-25 minutes, until they are lightly brown.

Immediately the rollers comes out, cut thick slices, which are cooled by chewing on wire rack and stored in the cake tins.

Pasties are very hard and are thought of as dip cake. You can dip them in sweet Marsala wine in, in, in vin santo or sherry in his favorite liqueur wines. It is half the scam by these cakes, that you have to have a little glass beside it.

Tips:
Can also be made with both chocolate pieces and orange flavor