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Neapolitan Biscotti
Biscotti are crisp Italian cookies that are ideal for dipping in coffee, tea, hot chocolate, or wine. Biscotti can be made ahead and kept in an airtight container for 1-2 weeks, or frozen for up to 2 months.
Ingredients
- 1-1/2 cups whole almonds, divided
- 2 cups flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 egg and 1 egg yolk
- 1 teaspoon grated orange zest
Method
- Preheat oven to 350 degrees F. Line 2 baking sheets with foil. Butter the foil.
- In a food processor, grind 3/4 cup of the almonds. Transfer the almonds to a bowl.
- Add flour, sugar, baking powder, baking soda, and cinnamon. In another bowl, whisk together honey, oil, egg, yolk, and orange zest.
- Add honey mixture to dry ingredients and stir until dough holds together. Place dough onto a lightly floured surface. Add remaining 3/4 cup of almonds and blend into dough to distribute evenly.
- Divide dough in half. Shape each half into a 12x3-inch log. Place logs on buttered foil, spacing about 4 inches apart. Bake about 40 minutes, or until firm. There may be cracks.
- Remove sheets from oven and place on a rack for 15 minutes to cool. Don't shut off the oven. Transfer logs to a cutting surface. Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices. Place the slices, cut side down onto the baking sheets.
- Bake 10-12 minutes, until dry. Cool on sheet on rack.
(Source: mangiabenepasta.com)
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Comments (
5)
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anonymous says:
22-Sep-2009
delicious
anonymous says:
21-Sep-2009
Nice one
anonymous says:
20-Sep-2009
Please post some more cookies recipe
anonymous says:
18-Sep-2009
this is a easy one... even i can try 
anonymous says:
18-Sep-2009
yummm
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