Title: Contucci Di Prato (Nut Cookies)
Categories: Cookies
Yield: 1 servings
3 3/4 c All-purpose flour; sifted
1 c Sugar
6 tb Sugar
1 1/2 ts Baking powder
3 tb Dried cake crumbs
4 Eggs
1 Egg yolk
1 tb Almond extract
1 ts Vanilla
5 oz Whole, unblanched almonds
1 c Whole hazelnuts
1 Egg white
Butter a piece of brown paper cut to fit a large cookie sheet.
Preheat to moderate (375 degrees F). 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 until 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 F oven for 30 minutes or until golden. Remove logs with
paper to wire racks. Cool 1 hour.
Preheat oven to 350 degrees F. 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 F) for 10 minutes or until centers are dry, turning once.
Cool on wire racks. Store in a covered container
