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Biscotti Napoletani

Recipe

Title:

Biscotti Napoletani

Categories:

Cookies, Italian

Yield:

60 servings

Ingredients

• 2 c All-purpose flour
• 1/2 ts - Baking soda
• 3/4 c Sugar
• 1/2 ts Cinnamon
• 3/4 c Almonds, whole, unblanched
• 3/4 c Almonds, whole, unblanched
• -finely ground
• 1/3 c Honey
• 1/2 ts Bicarbonate of ammonia;

  OR

• 1/3 c Water
• 1/2 ts - Baking powder _AND_

Directions

1. Be careful with the first baking of these biscotti.
2. 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.

Directions

1. PREHEAT OVEN TO 350F.
2. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix.
3. Add the honey and water and stir until a firm dough forms.
4. Remove dough from bowl and divide in half.
5. Roll each half into a log about 15 inches long.
6. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper.
7. Bake about 30 minutes, until well risen, firm and a dark golden color.
8. Remove from oven, cool logs slightly and place on a cutting board.
9. Slice the logs diagonally at 1/2-inch intervals.
10. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry.
11. Cool on the pan.
12. Store in a tin--they keep well.

Directions

1. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK