Hospitality is a jar of biscotti
A colleague comes over for a meeting. A neighbor pops by. Don’t ask, “Can I get you something?” Just put out these biscotti and mint tea, or water. Why? Hospitality. In the Book of Genesis God appears before Abraham, but then some strangers come by, and Abraham says to God, “Hold that thought,” and goes to welcome the strangers. “Receiving guests is greater than greeting the Divine Presence itself!” said the rabbis. So: biscotti. Specifically this cantucci di Prato recipe, which uses no butter and keeps for at least two weeks in a. tightly sealed jar.
Cantucci di Prato
Servings 0
Ingredients
2 cups 280 gr flour
1/2 teaspoon 3 gr baking powder
1/2 teaspoon 3 gr baking soda
1/4 teaspoon salt
1 teaspoon fennel seeds
3/4 cup 75 gr toasted, ground unpeeled almonds
1/2 cup 90 gr toasted, whole unpeeled almonds
2 eggs 103 grams
1/2 teaspoon anise or almond extract
1/4 teaspoon vanilla extract
1 cup 180 gr sugar
1 egg white
additional sugar
Instructions
Preheat the oven to 350 F. Line a baking sheet with baking parchment.
Place the flour, baking powder, baking soda, salt and fennel seeds in a mound on a floured board. Surround the outside of the mound with the ground and whole almonds. Make a well in the center.
Place the eggs, anise and vanilla in the well. Beat the sugar into the eggs, blending well. Quickly beat the egg mixture with a fork, gradually incorporating the flour and almonds to make a smooth dough. As you form the dough, you may find you need about 1/2 – 1 more egg. The dough should be stiff but not dry.
Divide the dough into three to four portions. With lightly oiled hands, shape each portion into an oval loaf shape. Place the loaves two inches apart on greased and floured baking sheets. Brush with the egg white, sprinkle with sugar, and bake for 15 to 20 minutes or until lightly browned.
Remove the loaves from the oven and use a spatula to transfer them to a cutting board and use a sharp knife to cut into half-inch thick slices. Place them cut side down on the same baking sheet and return them to the oven. Leave the biscotti in the oven for five to 10 minutes per side or until golden brown. Transfer to racks and cool.
Makes about six dozen.
Notes
*You can substitute 1 teaspoon Italian leavening for the baking powder and baking soda.
*If your dough remains dry as you mix it, add 1/2 to 1 more beaten egg.
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