Biscotti Napoletani 2 Recipe
Yield: 60 servingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/2 t: - Baking soda,
3/4 cup: Sugar,
1/2 t: Cinnamon,
3/4 cup: Almonds, whole, unblanched
3/4 cup: Almonds, whole, unblanched
-finely ground,
1/3 cup: Honey,
1/2 t: Bicarbonate of ammonia, -OR-
1/3 cup: Water,
1/2 t: - Baking powder _AND_,
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
Submitted By FRED TOWNER On 01-28-95
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. NICK MALGIERI - PRODIGY
GUEST CHEFS COOKBOOK
Submitted By FRED TOWNER On 01-28-95
Source from luhu.jp