The biscuits are originated from Prato, a town in the beautiful region of Tuscany in Italy.
They are cooked twice to give them a dry and crunchy texture. Usually, they are made during the Christmas season. Traditionally, they are eaten and best enjoyed along with a nice glass of Vin Santo.
You find the original recipe on this website.
This is the delicious version with cocoa and chocolate chips π
- DifficultyEasy
- CostCheap
- Preparation time15 Minutes
- Cooking time30 Minutes
- Servingmakes around 25 biscuits
- Cooking methodOven
- CuisineItalian
Ingredients
Steps
β toast the almonds by placing them on a baking tray lined with baking paper, at 180Β°C for 10-15 minutes in static mode. Once ready, let them cool;
β melt the butter and, with the heat off, add the grated orange zest. Let it cool down;
β whip the eggs with the sugar and the pinch of salt for at least 10 minutes, till you obtain a light and fluffy mixture;
β pour the flavored butter into the egg mixture;
β combine flour, cocoa powder and baking powder;
β sift them onto the creamy mixture and mix well;
β add the toasted almonds, the chocolate chips and mix till you obtain a compact but sticky dough;
β transfer it onto the work surface dusted with flour, then divide it into 4 parts and give them the shape of small loaves;
β transfer them onto a baking tray folded with baking paper;
β to prevent them from joining during cooking, fold the baking paper between one and the other to separate them. Beat the egg and brush the surface of the loaves;
β bake them in a preheated static oven at 175-180 Β° for 30 minutes or till golden;
β once baked, take the loaves out of the oven and let them cool completely;
β slice them diagonally, to obtain biscuits about 1 cm thick. Put them back on a baking tray and bake again at 160 Β° for 10 minutes;
β now turn each cookie over and continue cooking for the same amount of time;
β take them out of the oven and allow them to cool before storing them into an air-tight container.
Varied doses for servings