Biscotti Napoletani Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
3/4 cup: Sugar,
3/4 cup: Almonds, whole, unblanched finely ground
1/2 tsp: Bicarbonate of ammonia, -OR-
1/2 tsp: - Baking powder _AND_,
1/2 tsp: - Baking soda,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp