The Scroccadenti are dry biscuits with almonds inside and are similar to the Tuscan Biscotti . Lend themselves to be consumed together (indeed soaked , tocciàti in Romagna ) , from liqueur wines , dessert wines and white and red sweet and sparkling ; in winter are in Mulled Wine . So , how did the peasants who wore them at work and , at lunchtime , they dived into the glass of Sangiovese wine.
330 grams of flour 150 grams of sugar 50 grams of butter 3 eggs 100 grams of almonds with the peel half a bag of yeast (8 grams)
Combine all ingredients, except egg yolk and almonds in a large bowl and mix until the mixture is firm and smooth. In case it is too soft (and therefore not very workable), add a little flour. Complete eventually the whole almonds. At this point, after having wet hands, shape three "salami" and place, well-spaced, on a baking sheet covered with greaseproof paper. With the yolk advanced brush the surface of the loaves (possibly before this operation, emulsify the egg yolk with a little water). Place in baking dish in a preheated oven (180 degrees) for about twenty minutes. Our "salami" should already be slightly colored, leavened and firm. Now comes the most delicate moment: withdraw from the oven and place the pan, one at a time, the loaves on a cutting board or on a wooden board and, with a knife blade high and adjust (the soup for instance), cut the dough into slices. Will be our Scroccadenti. The cuts must be net, fast and determined, and practiced by placing both hands on the blade of the knife. Finally, align the biscuits so obtained on the plate and put them back in the oven to roast: this last step should be completed while the door of the oven slightly open, with a temperature of 170 degrees.