Biscotti Napoletani 1 Recipe
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Biscotti Napoletani 1
2 cup all-purpose flour
3/4 cup sugar
3/4 cup almonds, unblnchd,fine ground
1/2 tsp bicarbonate of ammonia
1/2 tsp cinnamon
3/4 cup almonds, whole, unblanched
1/3 cup honey
1/3 cup water
Can substitute 1/2 teaspoon each of baking powder and baking soda for
bicarb of ammonia.
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.
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Per Serving (excluding unknown items): 52 Calories; 2g Fat (31.9% calories
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: NICK MALGIERI
Preparation Time: 0:00 |
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