Biscotti di prato

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Biscotti di prato. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Biscotti di prato is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It is enjoyed by millions every day. Biscotti di prato is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Biscotti di prato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Biscotti di prato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Biscotti di prato estimated approx 60 min.

To get started with this recipe, we must first prepare a few ingredients. You can cook Biscotti di prato using 10 ingredients and 3 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Biscotti di prato:

1. 300 gr almendras peladas
2. 500 gr harina de trigo
3. 200 gr azúcar blanca
4. 4 pzas huevo
5. 5 gr sal
6. 10 ml vainilla
7. 8 gr ralladura de limón
8. 15 gr semillas de anís
9. 25 gr mantequilla
10. 1 huevo

Steps to make to make Biscotti di prato

1. Trituras las almendras y mezclar con el azúcar, harina, huevos y sal
2. Agregar la vainilla, ralladura de limón y el anís
3. Formar con la pasta bolitas y colocar en una charola y barnizar con huevo y azúcar. Hornear por 45 minutos

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So that's going to wrap this up for this special food Easiest Way to Make Favorite Biscotti di prato. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!