Biscotti Napoletani
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 2 cup all-purpose flour
- 3/4 cup sugar
- 3/4 cup almonds, whole, unblanched finely g
- 1/2 teaspoon bicarbonate of ammonia; or baking powder and
- 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 stiruntil 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.
