Biscotti Croccanti II from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
These cookies are more refined than the ones in the preceding recipe; and I think they leave nothing to be desired. Shell the almonds and pine nuts, remove the
Ingredients
- 3 egg yolks
- a scant teaspoon baking soda
- 1 whole egg
- a pinch of aniseed
- 2 tablespoons of reduced wine
- 20 grams (about ⅔ of an ounce) of candied citron or candied pumpkin
- 30 grams (about 1 ounce) of sultanas
- 20 grams (about ⅔ of an ounce) of pine nuts
- 80 grams (about 2-⅔ ounces) of butter
- 40 grams (about 1-⅓ ounces) of almonds
- 400 grams (about 14 ounces) of flour
- 200 grams (about 7 ounces) of sugar
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