 |
Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 6 |
|
In Tuscany these are the obligatory ending to any lunch. Small, dense-textured and dry, they are served with Vin Santo, a sweet and strongly perfumed wine made from grapes that have been left to dry in the cellars. The custom is to dip the cookies in the Vin Santo. The recipe is very simple and the oookies will keep in an airtight container for several months. Ingredients:
8 2/3 cups all-purpose flour |
8 eggs, beaten |
5 cups superfine sugar |
1/2 teaspoon baking soda |
1 pinch salt |
8 ounces blanched almonds, finely chopped |
Directions:
1. Preheat the oven to 300°F
2. Heap the flour in a mound on a pastry board. Make a well in the center and add the eggs, sugar, baking soda and a punch of salt. Knead briefly. Add the almonds and knead again to mix thoroughly.
3. Roll the dough into lengths about 1 1/2 inches in diameter (2-inches long). Flatten slightly. Arrange the cookies on a buttered and floured baking sheet.
4. Bake in the oven for 7-8 minutes, or until golden. Remove from the oven, cut into diagonal slices about 3/8 - inch thick. Return to the oven to finish cooking until perfectly browned, about 7-10 minutes.
|
|