Petitchef
PETITCHEF

Perfect cookies for coffee and/or tea


Here is a good easy recipe to be accomplished! Improved to drip him! Fill your children up! One treats!

Ingredients

1) Canestrelli (Dusted Butter Cookies):
- 3 1/3 cups (500 g) flour
- 1 2/3 cups (400 g) butter, softened
- ¾ cup sugar
- 2 lg. eggs
- 1 tea spoon vanilla
- ½ cup (75 g) confectioners? (icing) sugar, to dust

2) Biscotti di Prato:
- 1 cup blanched almonds
- 3 ½ cups flour
- 4 lg. eggs, lightly beaten
- 2 cups sugar
- ½ tea spoon baking powder
- ½ tea spoon salt
- 1 tea spoon vanilla

Preparation

Step 1

1) Canestrelli (Dusted Butter Cookies):
Preheat the oven to 350ºF (180ºc). Sift the flour and add it to a mixing bowl of an electric mixer. Add the butter and mix until the mixture resembles course crumbs. Add sugar, the eggs, and the vanilla. Mix until a soft dough forms. Roll out dough on a lightly floured surface to ½ - inch (1-cm) thick. Cut out the cookies with shaped cutters, transfer onto a buttered or lined baking sheet. Bake for 18-20 minutes, or until golden. Cool on wire racks and dust with confectioners? (icing) sugar. Makes 4-5 dozen cookies, depending on the cookie size.

Step 2

2) Biscotti di Prato:
Preheat the oven to 350ºF (180ºc). Toast the almonds until pale and golden brown, about 5 minutes, allow to cool, then chop coarsely. Place all the dry ingredients into a bowl and stir to mix. Add eggs and mix until well incorporated. Add the almonds. Turn the dough out onto a lightly floured surface. Shape into long logs that are about 2-inches wide. Place on a lined or greased baking sheet and bake for about 20-30 minutes, until browned and risen. Take out of the oven and cool until it can be handled, then slice into thick pieces.Place back on the baking sheet and bake another 10-15 minutes until golden. Let cool on a rack. Makes about 3 dozen.

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