Biscotti napoletani sicilian honey, almond &cinnamon

Yield: 6 servings

Measure Ingredient

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.

2 cups flour ¾ cup sugar ¾ cup whole, unblanched almonds, finely ground ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¾ cup whole, unblanched almonds ⅓ cup honey ⅓ cup water Preheat oven to 350 degrees and set rack in middle level. Line jelly roll pan or baking sheet with parchment or foil and coat with butter.

Combine flour, sugar, ground almonds, baking powder, baking soda, cinnamon and whole almonds in mixing bowl and mix 1 to 2 minutes. Add honey and water and stir until firm dough forms.

Remove dough from bowl and divide in half. Roll each half into log about 15-inches long. Place logs, well apart, on prepared pan. Bake about 30 minutes or until well risen, firm and dark golden color.

Remove from oven. Cool logs slightly and place on cutting board. Slice logs diagonally at ½-inch intervals. Return cut biscotti to pan, cut side down, and bake additional 15 minutes or until lightly colored and dry.

Makes about 5 dozen biscotti.

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