Touring travellers arriving in the grand ticket hall of the Santa Maria Novella railway station in Florence were always surprised by the quality of these Tuscan biscuits, especially those made with almonds. For your delectation we are offering a version that accomodates almonds or chocolates or pistachios or a combination. Now you have to see whether your version is as good as those produced by the region’s biscotti di Prato experts. Getting the balance between dry and wet ingredients is the secret, and that depends on the quality of the flour and your trust in the recipe.
- 250 g + 30 g white wheat flour
- 125 g sugar
- 2 eggs
- 50 g chocolate pieces / almonds / pistachios
- 5 g baking powder
- 1 orange, zest
Preheat oven to 190°C.
Whisk eggs with sugar, add orange zest, baking powder, flour and almonds or pistachios or chocolate in a bowl.
Tip the mixture onto a floured surface, dust with extra flour and roll into a sausage shape. Carefully ease the sausage onto a lined tray. Roll into a large evenly shaped sausage, the length of the baking tray, roughly 6 cm wide.
Place on greaseproof paper on a baking tray, flatten a little, bake for 30 minutes (35 minutes for chocolate), until pale golden.
Reduce temperature to 170°C.
Cut into 2 cm slices, place back on the tray. Turn slices after 15 minutes.
Bake for a total of 30 minutes, until the colour has turned to a golden brown.