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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 60 |
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Directions: Be careful with the first baking of these biscotti. Even though they are
baked a second time after being cut, if they do not bake sufficiently the
first time, the biscotti will have a hard, heavy core.
PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a
mixing bowl and stir a minute or 2 to mix. Add the honey and water and
stiruntil a firm dough forms. Remove dough from bowl and divide in half.
Roll each half into a log about 15 inches long. Place both logs, well
apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake
about 30 minutes, until well risen, firm and a dark golden color. Remove
from oven, cool logs slightly and place on a cutting board. Slice the logs
diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut
side down, and bake an additional 15 minutes, until lightly colored and
dry. Cool on the pan. Store in a tin--they keep well.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
| Ingredients:
2 Cup(s) active dry yeast; 2 1/2 tsp warm water
3/4 Cup(s) sugar
3/4 Cup(s) almonds, whole, unblanched finely g
1/2 Teaspoon(s) bicarbonate of ammonia; -or- baking powder _and_
1/2 Teaspoon(s) cinnamon
3/4 Cup(s) almonds, whole, unblanched
1/3 Cup(s) honey
1/3 Cup(s) water |
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