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.
- 5 eggs, separated
- 300 g white wheat flour, t500 / white spelt flour
- 250 g sugar
- 250 g yoghurt
- 220 g butter, softened
- 5 lemons, zest
- 1 lemon, juice
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 vanilla pod
Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.
In a separare bowl beat egg whites until they are stiff.
Combine flour, baking powder, soda, lemon zest and vanilla.
Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.
Add the lemon juice and pour the batter into a prepared cake tin or tray.
Bake at 180ºC for 70 minutes.
Traditionally these delightful little potato pies are served with honey and dressed with cinnamon and sugar.
- 500 g white wheat flour
- 125 lemon juice
- 1 duck egg / 2 hen eggs (110 g)
- 45 ml olive oil
- 30 g vanilla sugar
- 15 g yeast
- 5 g salt
Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.
- 900 g potatoes, whole, boiled in their skins, mashed with a fork
- 300 g onions, chopped small
- 45 ml olive oil
- 10 g dried oregano
- 5 g salt
- 1 tbsp fresh parsley
Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.
Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.
Fry in shallow oil until they are golden on all sides.