these are the almond paste cookies from the
Il Fornaio Baking Book.
Biscotti Alle Mandorle
1 recipe pasta frolla
3 eggs
10 oz natural almond paste
about 1 1/4 cup blanched almond halves
preheat oven to 350
lightly beat 2 of the eggs and add almond paste,
using a sturdy wooden spoon, break it up into
small pieces. using a hand held mixer, on medium
beat together only until the eggs are corporated.
avoid beating too much air into the mixture or the cookies will rise too much during baking.
line 2 baking sheets with parchment paper or grease them with unsalted butter. on a lightly floured surface, roll out half the dough 1/4 inch thick. using a plain round 3" cookie cutter, cut as many rounds as possible from half of the pastry sheet. use a 3" round fluted
cookie cutter and cut the same amount from the rest of the sheet. place a heaping spoonful of the almond mix on each plain round and flatten slightly. top with a fluted round and gently pinch the edges together. arrange the cookies on a prepared sheet, spacing them about 1 1/2 inches apart. gather the scraps and reroll
and repeat process. do not reroll the dough again since it will be tough.
beat the remaining egg, brush the tops of cookies with beaten egg and arrange 4 almond halves in a star pattern on top of each. bake until golden brown - 10 -12 min.
remove to wire racks to cool completely. store in a covered container at room temp for up to 1 week.
Pasta Frolla:
2 cups all-purpose flour
1/2 cup sugar
1/4 tsp. salt
1 3/4 sticks unsalted butter, room temperature
1 whole egg
1 egg yolk
3/4 tsp. vanilla extract
1/2 tsp. lemon extract
combine the flour, sugar, salt and butter in a
large mixing bowl. with a hand-held mixer set
on low, beat until the mixture resembles coarse
meal.
in a separate bowl combine the whole egg, egg
yolk, vanilla and lemon extract and lightly beat
together with a fork. add the mixture to the
flour mixture and beat on low until a rough,
shaggy mass forms. turn dough onto a lightly
floured surface and knead until the dough is
smooth and the ingredients are thoroughly
incorporated. wrap and chill for at least 1 hour
before using or store for up to 4 days.
mangia!
Il Fornaio Baking Book.
Biscotti Alle Mandorle
1 recipe pasta frolla
3 eggs
10 oz natural almond paste
about 1 1/4 cup blanched almond halves
preheat oven to 350
lightly beat 2 of the eggs and add almond paste,
using a sturdy wooden spoon, break it up into
small pieces. using a hand held mixer, on medium
beat together only until the eggs are corporated.
avoid beating too much air into the mixture or the cookies will rise too much during baking.
line 2 baking sheets with parchment paper or grease them with unsalted butter. on a lightly floured surface, roll out half the dough 1/4 inch thick. using a plain round 3" cookie cutter, cut as many rounds as possible from half of the pastry sheet. use a 3" round fluted
cookie cutter and cut the same amount from the rest of the sheet. place a heaping spoonful of the almond mix on each plain round and flatten slightly. top with a fluted round and gently pinch the edges together. arrange the cookies on a prepared sheet, spacing them about 1 1/2 inches apart. gather the scraps and reroll
and repeat process. do not reroll the dough again since it will be tough.
beat the remaining egg, brush the tops of cookies with beaten egg and arrange 4 almond halves in a star pattern on top of each. bake until golden brown - 10 -12 min.
remove to wire racks to cool completely. store in a covered container at room temp for up to 1 week.
Pasta Frolla:
2 cups all-purpose flour
1/2 cup sugar
1/4 tsp. salt
1 3/4 sticks unsalted butter, room temperature
1 whole egg
1 egg yolk
3/4 tsp. vanilla extract
1/2 tsp. lemon extract
combine the flour, sugar, salt and butter in a
large mixing bowl. with a hand-held mixer set
on low, beat until the mixture resembles coarse
meal.
in a separate bowl combine the whole egg, egg
yolk, vanilla and lemon extract and lightly beat
together with a fork. add the mixture to the
flour mixture and beat on low until a rough,
shaggy mass forms. turn dough onto a lightly
floured surface and knead until the dough is
smooth and the ingredients are thoroughly
incorporated. wrap and chill for at least 1 hour
before using or store for up to 4 days.
mangia!