Neapolitan biscotti

Yield: 2 dozen

Measure Ingredient
1½ cup Almonds, whole
2 cups Flour, all-purpose
¾ cup Sugar
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Cinnamon
⅓ cup Honey
¼ cup Vegetable oil (not olive)
1 large Egg
1 large Egg yolk
1 teaspoon Orange peel, finely grated

Position rack in center of th oven and preheat to 350 F. Line a large baking sheet with foil. Butter the foil. Finely grind the almonds in a processor and transfer to a large bowl. Add flour, sugar, baking powder, baking soda, and cinnamon. Whisk the honey, egg, yolk, and orange peel in a small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together. If dough seems firm and dry, let stand for 10 minutes to soften.

Turn out dough onto a lightly floured surface. Add remaining ¾ cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12" long by 2" wide logs. Place logs on prepared baking sheet. Space about 4" apart. Bake until firm to touch and dark brown, about 40 minutes. The logs may crack.

Cool logs on sheet on a rack for 15 minutes. Transfer the logs to a work surface and using a serrated bread knife, cut the logs diagonally into ½" thick slices. Place on sides on the same foil lined baking sheet and bake until dry and light brown, about 12 minutes. Cool on the sheet on a rack.

These will store for about a week in an airtight container.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95

Similar recipes