Biscotti di Prato - flour

Method

• Preheat oven to 350 degrees.
• Cover a baking sheet with parchment paper.
• Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times.
• Place in a large mixing bowl and make a well in the center.
• Beat three eggs and vanilla together and pour into the middle of the dry ingredients.
• Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center.
• The mixture will be crumbly at first, but gradually will form a soft dough.
• When the dough cleans the sides of the bowl, allow it to rest a minute or two.
• It will soften further.
• Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches.
• Scatter almonds over the dough and roll the dough up over the almonds.
• Flatten the dough slightly, then cut into three equal portions.
• Roll each portion under the palms of your hands to form a cylinder 12 inches long.
• Place the three cylinders on the baking sheet.
• Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder.
• Bake about 20 minutes, until golden and firm to the touch.
• Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals.
• Remove the parchment paper from the baking sheet.
• Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry.
• Allow to cool, then store airtight.