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Title: Biscotti Napoletani
Categories: Cookie Italian
Yield: 60 Servings
| 2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 3/4 | c | Almonds, whole, unblanched finely ground |
| 1/2 | ts | Bicarbonate of ammonia; -OR- |
| 1/2 | ts | - Baking powder _AND_ |
| 1/2 | ts | - Baking soda |
| 1/2 | ts | Cinnamon |
| 3/4 | c | Almonds, whole, unblanched |
| 1/3 | c | Honey |
| 1/3 | c | Water |
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.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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