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  Recipe Home » Cookies » Biscotti Napoletani
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  Biscotti Napoletani
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 205
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
Instructions:
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.
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