Ingredients
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2
-
3/4
-
3/4
-
3/4
-
1/2
-
1/2
-
1/4
-
3/4
-
1/3
-
1/3
-
1/2
-
-
-
-
Directions
Honey Almond Biscotti, I love the honey flavor of these biscotti as much the almond aroma while they bake Based on Biscotti Napoletani from Nick Malgieri’s book, Great Italian Desserts, the three flavoring ingredients are just honey-almond-cinnamon They’re wonderful in this pure form but I mention the optional ingredients since they please my American tastebuds Since there’s no butter or egg, these biscotti are exceptionally light–imagine a crisp, honey almond toast They’re different but definitely worth trying , Love this recipe! I had trouble stirring the dough, though, so now I let my food processor do the work Grind the almonds, dump in the dry ingrediates, then pour in the wet, processing until the dough is crumbly I add raw almonds last and briefly process again to chop a few of them I take handfuls of the crumbly dough and press it into logs on a prepared baking sheet – works really well and is EASY Try these with cinnamon tea Thanks for sharing this recipe!!, Nice and crisp! Great for soaking up coffee Very sweet, though, so leave the coffee black to balance it out Oh, and you’d have to make 4 logs of very small biscotti to get 48
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Steps
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1
Done
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Preheat Oven to 350f and Prepare a Baking Pan 13-15 Inches Long With Either Cooking Spray and Foil or Parchment. |
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2
Done
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Combine Honey and Water, Stirring to Form a Solution; Stir in Almond Extract and/or Vanilla If Desired and Set Aside. |
|
3
Done
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Combine the Dry Ingredients (including the Ground and the Whole Almonds) and Stir For a Minute or So to Combine. |
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4
Done
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Add Honey-Water and Stir Until All the Ingredients Are Incorporated Into a Thick Dough. |
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5
Done
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Divide the Dough in Half and Form or Roll Into 2 Logs About 12 Inches Long (they'll Spread Out as They Bake So Place Well Apart from Each Other in the Pan)--Tip: Lightly Moisten Your Fingers With Water to Prevent the Dough from Sticking to Them. It's Easier to Shape the Logs. |
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6
Done
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Bake at 350f For About 30 Minutes; They Should Be Well Risen, Firm, and a Dark Golden Color. It Is Important That the Logs Bake a Half Hour or Very Close to It. |
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7
Done
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After Cooling For 5-10 Minutes, Slice the Logs Diagonally at 1/2 Inch Intervals With a Sharp Knife. |
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8
Done
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Place the Biscotti on Their Sides and Bake About 15 Minutes at 300f Until Lightly Colored and Dry. |
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9
Done
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If They Need to Bake Longer Than 15 Minutes, Turn Them Over to Avoid Over-Browning the Side on Bottom. |
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10
Done
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Allow to Cool in the Pan and Store in a Tin or Tightly Closed Container. |
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11
Done
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(note: I Usually Buy Raw Almonds and Roast Them Myself in a 300f Oven For 15-20 Minutes, Stirring After the First 10 Minutes. Cool to Room Temperature Before Using in a Recipe). |
