cookie_biscottis

BISCOTTIS from ITALY

SAN PELLEGRINO
Mix together: - 1 Kg sugar - 600 gm milk - 25 gm BS - 15 gm BP - 10 gm salt - 6 vanilla beans - 160 gm eggs Add; - 600 gm clarified butter Add at the end: - 2 Kg 400 flour Make the dough the day before Next sheet the dough with the sheeter, cut into ribbons and cut into half moon Bake at 350ºF ( make about 350 pieces)

RIGATINI
Mix together: - 825 gm 10 X - 15 gm BS - 1 tsp BP - 8 gm salt - 3 vanilla beans - 270 gm milk - 150 gm egg yolks Then add: - 2 Kg 250 flour Finish with: - 900 gm clarified butter Make the dough the day before Spread dough into thick ribbons (parallepipedique) Bake and slice the rectangle biscottis

Biscottis del Ponticello
- 300 gm butter - 3 ¼ cup sugar ________________ - 4 eggs + 2 yolk ________________ - 8 cup flour - 3 tsp BP - 2 tsp BS _______________ - ¾ cup milk _______________ - 2 cups Nuts bake at 300F for 20 min let cool and slice dry at 225F for about 20 min

Tuscan biscotti’
- 3 ¼ cups flour - 3 tsp BS - 1 ½ tsp BP - ½ tsp salt - 225 gm butter (1/2 cup) - 2 cups sugar - 2 large eggs + 2 yolks - 1/3 cup honey - \1 ¼ nuts same as above , add honey before the dry mix finish with the nuts