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Neapolitan Biscotti

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Joined: Feb 5, 2007

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Posted to Thread #29155 at 1:36 pm on Nov 10, 2016

Neapolitan Biscotti

Recipe By: Bon Appetit
Serving Size: 18

Ingredients:

1 1/2 cups whole almonds
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel

Directions:

1. My variation included a few turns of nutmeg, orange flower honey instead of plain honey,1-1/2 teaspoons almond oil in place of 1-1/2 teaspoons of the vegetable oil, and 1-1/2 teaspoons of finely grated orange peel rather than the 1 teaspoon listed above (I like intense flavor).

2. Position rack in center of oven and preheat oven to 350 degrees Fahrenheit. Line large baking sheet with buttered foil - or - parchment paper - or vegetable spray and flour the baking pan.

3. Finely grind 3/4 cup almonds in food processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. In a separate small bowl, whisk honey, oil, egg, egg yolk, and orange peel until blended. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes, uncovered, to soften).

4. Turn out dough onto lightly floured work surface. Add remaining 3/4 cup whole almonds and knead to distribute evenly (alternatively, make logs, punch almonds into dough, reshape logs). Divide dough in half. Roll each half by hand into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40-50 minutes.

5. Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated or very sharp knife, cut logs (diagonally, if desired) into 1/2-inch thick slices. Place on same baking sheet (I stand them up, as they're baked, alternating the slices so they're apart as far as possible), and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. Can be made 1 week ahead, store airtight at room temperature.

6. Makes 3 to 4 dozen


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