Neopolitan almond and honey biscotti recipe
Neopolitan Almond and Honey Biscotti recipe
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|125 g||ground almonds, best prepared from fresh almonds|
|200 g||plain flour|
|150 g||caster sugar|
|½ tsp||baking powder|
|½ tsp||bicarbonate of soda|
|½ tsp||ground cinnamon|
|60 ml||vegetable oil|
|1 large||egg yolk|
|1 tsp||orange zest|
|125 g||blanched almonds|
Makes about 50.
Preheat oven to Gas Mark 4, 180ºC, 350ºF. Line 2 baking sheets with foil and grease the foil.
Place the ground almonds into a bowl with the flour, sugar, baking powder and soda, and cinnamon. Mix together.
In another bowl, whisk the honey, oil, egg and yolk and orange zest. Add to dry mixture and mix to a dough. Once it holds together, transfer to a lightly floured surface.
Add the whole almonds and blend into the dough to evenly distribute. Divide the dough into two portions. Roll and shape to logs about 12-inches long and 3 inches wide (30×7.5cm). Transfer to baking trays and bake for about 40 minutes, or until firm. They may crack.
Remove from oven and allow to cool on trays for about 15 minutes on a wire rack.
Transfer logs to a cutting board and slice the logs diagonally into about ¾-inch, 18mm thick slices.
Place the slices onto the baking sheets, cut side down and bake at the same temperature for 10-12 minutes or until dry.
Allow to cool on wire racks. Store in airtight container for 2-3 days or in a freezer-proof container for 8-10 weeks.
Serve with tea, coffee or wine.
ca. 30 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
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