Biscotti Napoletani

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar
3/4 cup	69g / 2.4oz	Whole - unblanched almonds, finely ground
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
3/4 cup	69g / 2.4oz	Whole - unblanched almonds
1/3 cup	78ml	Honey
1/3 cup	78ml	Water

Recipe 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. Makes 60 Biscotti

Source:
NICK MALGIERI

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