A crisp and sweet accent to any after dinner liquor, or ideally a glass of Vin Santo. A very typical dessert in many Tuscan homes.
Ingredients:
Ingredients:
- Plain White Flour 500gr (18 ounces)
- Granulated Sugar 500gr (18 ounces)
- Almonds 180gr (6.5 ounces)
- 3 Eggs
- Baking Powder, 4 tsps
- Dash of Salt
Preparation:
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
- Place the flour in a heap and in the center of that put the sugar, eggs, baking powder and a pinch of salt.
- Knead quickly and add the almonds. Continue to knead well, flouring your hand every now and then the dough is sticky.
- Prepare little squashed sticks about 3 fingers wide, place far apart otherwise they stick together, in a floured baking tray, and, having brushed with a beaten egg, place in a oven at 180°C (350°F) for half an hour.
- When cooked, cut immediately to obtain the typical shape of the biscuits of Prato.
- Replace in the oven to toast the biscuits.
This recipe was submitted by Marina at Podere Il Doccio Casa di Vignolo. Marina and her husband Francesco offer each party staying at their properties a free cooking class and dinner with their family. A must for any lover of Italian cuisine!
