Biscotti Di Prato (The Dunking Cookie)



  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3/4 whole almonds, toasted
  • 7/8 sugar
  • dash of salt
  • 3 eggs
  • 1/2 teaspoon almond extract


To toast almonds, bake in 350° oven 8 to 10 minutes. With a whisk, beat eggs, vanilla, and almond extract. In another bowl, mix flour, sugar, baking soda and salt. Add together dry ingredients and liquid ingredients. Fold in toasted almonds a little at a time. Make a ball. Divide dough in half. Roll or pat out into 2 logs. Place on greased and floured sheets and bake at 300° 50 minutes. Cool and cut diagonally. Return to sheet and bake at 275° 20 to 25 minutes, or until toasted.