The best delicious Contucci Di Prato (nut Cookies) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Contucci Di Prato (nut Cookies) recipe today!
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3 3/4 c Sifted All-Purpose Flour
1 c Sugar
6 Tbl Sugar
1 1/2 ts Baking Powder
3 Tbl Dried Cake Crumbs
4 Eggs
1 Egg Yolk
1 Tbl Almond Extract
1 ts Vanilla
5 oz Whole Unblanched Almonds
1 c Whole Shelled Hazelnuts
1 Egg White
Butter a piece of brown paper cut to fit a large cookie sheet. Preheat to
moderate (375 degrees). Sift flour, sugar and baking powder into a large
bowl; stir in cake crumbs. Beat eggs, the egg yolk, almond extract and
vanilla in a small bowl until frothy; add to flour mixture. Beat unti
thoroughly combined and mixture is moistened. (Take a little bit of the
cookie mixture between your fingertips and pinch; if the dough holds
together you have beaten it enough). Add almonds and hazelnuts. WIth your
hands, work nuts into dough until mixture begins to hold together. Turn out
onto a piece of wax paper. Divide mixture in half. Shape each half into a
log, 2 inches in diameter and about 12 inches long. Place logs on prepared
cookie sheets. Beat egg white in a small cup until foamy; brush over logs.
Bake in preheated 375 degree oven for 30 minutes or until golden. Remove
logs with paper to wire racks. Cool 1 hour. Preheat oven to 350 degrees.
Cut logs into 1/2 diagonal slices with a serrated knife using a sawing
motion. Place cookies on large ungreased cookie sheets. Bake in preheated
moderate oven (350 degrees) for 10 minutes or until centers are dry,
turning once. Cool on wire racks. Store in a covered container
Yields
1 Servings
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