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Biscotti Napoletani
Author/Submitted by:
Servings: 60
Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 2
cups
All-purpose flour 3/4
cup
Sugar 3/4
cup
Almonds, whole,
unblanched
ground 1/2
teaspoon
Bicarbonate of ammonia,
-OR-
1/2
teaspoon
- Baking powder _AND_ 1/2
teaspoon
- Baking soda 1/2
teaspoon
Cinnamon 3/4
cup
Almonds, whole,
unblanched
1/3
cup
Honey 1/3
cup
Water
Directions:
Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core.
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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