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.
Provided by TommyGato
Categories Dessert
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
- Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
- Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
- Add honey-water and stir until all the ingredients are incorporated into a thick dough.
- 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.
- Bake at 350°F 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.
- After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
- Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
- If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
- Allow to cool in the pan and store in a tin or tightly closed container.
- (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Nutrition Facts : Calories 64.1, Fat 2.3, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 10, Fiber 0.7, Sugar 5.3, Protein 1.5
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Arturo Garza
[email protected]These biscotti are the worst thing I've ever tasted.
Kaylee Momon
[email protected]I'm not sure what I did wrong, but these biscotti are a disaster.
Jessica Glutton
[email protected]These biscotti are too hard for my liking.
Osama Kamal
[email protected]I followed the recipe exactly, but my biscotti didn't turn out right.
tasbira giri
[email protected]These biscotti didn't turn out as crispy as I expected.
Tariro Dzikiti
[email protected]I had a hard time getting the biscotti to slice evenly.
Darryl Street
[email protected]These biscotti are a bit too sweet for my taste, but they're still good.
Sambridhi Adhikari
[email protected]I like to add a little bit of cinnamon to the dough for extra flavor.
Salman ali Rajar
[email protected]These biscotti are a great way to use up leftover egg whites.
Salim Said
[email protected]I've made these biscotti several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Abdullah Samar
[email protected]These biscotti are the perfect gift for any occasion. They're delicious and easy to make.
Kyei Vivian
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them.
marilyne hendra
[email protected]I'm not a big fan of biscotti, but these ones are really good. They're not too hard or dry, and the honey-almond flavor is delicious.
Puspa Kc
[email protected]These biscotti are so easy to make! I was able to whip up a batch in no time.
Martine Monroe
[email protected]I love the combination of honey and almonds in these biscotti. They're the perfect sweet treat to enjoy with a cup of coffee or tea.
Syed Naveed
[email protected]These biscotti turned out perfectly! They're crispy on the outside and chewy on the inside, with a delicious honey-almond flavor. I'll definitely be making these again.