Cantucci -- Biscotti di Prato

Name: Cantucci -- Biscotti di Prato
Ingredients: 2 cups (8 1/2 ounces) unbleached all-purpose flour; 2 cups (8 ounces) pastry flour; 2 cups sugar; 1 teaspoon baking soda; 1 1/8 teaspoon salt; 4 whole eggs plus 1 egg white, divided; 1 teaspoon vanilla extract; 1 cup coarsely chopped toasted almonds; 1 cup coarsely chopped toasted hazelnuts (skins removed)

Cantucci -- Biscotti di Prato was pinched from <a href="http://recipes.latimes.com/recipe-cantucci-biscotti-di-prato/" target="_blank">recipes.latimes.com.</a>

"If you're Italian, it's biscotti or cantucci. If you're Jewish, it's mandelbrot or mandel bread. If you're Greek, it's paximathakia. In Morocco, it's fekkas, and in the Ukraine, kamishbrot. And those are just a few of the names for the ... Read more..."

INGREDIENTS

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2 cups (8 1/2 ounces) unbleached all-purpose flour

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2 cups (8 ounces) pastry flour

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2 cups sugar

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1 teaspoon baking soda

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1 1/8 teaspoon salt

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4 whole eggs plus 1 egg white, divided

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1 teaspoon vanilla extract

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1 cup coarsely chopped toasted almonds

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1 cup coarsely chopped toasted hazelnuts (skins removed)

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