Biscotti Napoletani

* Exported from MasterCook *

Biscotti Napoletani

Recipe By : NICK MALGIERI
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscotti
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
3/4 cup sugar
3/4 cup almonds -- unblnchd,fine ground
1/2 teaspoon bicarbonate of ammonia
1/2 teaspoon cinnamon
3/4 cup almonds -- whole, unblanched
1/3 cup honey
1/3 cup water

Can substitute 1/2 teaspoon each of baking powder and baking soda for
bicarb of ammonia.

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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