Recipe for cooking neapolitan biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Neapolitan Biscotti

Source: Bon Appétit - May 1995

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

1 1/2 c. whole almonds
2 c. all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/3 c. honey
1/4 c. vegetable oil
1 lrg. egg
1 lrg. egg yolk
1 tsp. finely grated orange peel

Position rack in center of oven and preheat to 350 degrees F. Line lrg. baking sheet with foil. Butter foil.

Finely grind 3/4 c. almonds in processor. Transfer to lrg. bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in sm. bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 mins. to soften).

Turn out dough onto lightly floured work surface. Add remaining 3/4 c. almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-in.-long, 2-in.-wide log. Place logs on prepared sheet, spacing 4 in.es apart. Bake until firm to touch and dark brown (logs may crack), about 40 mins..

Cool logs on sheet on rack 15 mins.. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-in.-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 mins.. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)

Makes approximately about 4 dozen.