Biscotti Napoletani are served in Italy on the side of a cup of espresso, cappuccino or other hot beverages. They go well with hot chocolate, too. Delicioso!
|Biscotti Napoletani|| |
- 2 Cups flour
- 3/4 Cup sugar
- 3/4 Cup unblanched whole almonds (ground fine in a blender or food processor, raw or roasted)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (optional)
- 3/4 Cup unblanched whole almonds (roasted)
- 1/3 Cup honey
- 1/3 Cup lukewarm water
- 1/2 teaspoon almond extract (optional) or 1 teaspoon vanilla (optional)
- PREHEAT OVEN TO 350 degrees F.
- Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
- 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. Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
- 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. It is important that the logs bake a half hour or very close to it. Remove from oven, cool logs slightly (about 15 minutes) 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.
- If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
- Cool on the pan. Store in a tin - they keep well.
Buy raw almonds and roast them in a 300 degrees F oven for 15 to 20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).