Best Neapolitan Biscotti Recipes

NEAPOLITAN BISCOTTI

Steps:

• Position rack in center of oven and preheat to 350°F. Line large baking sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften).
• Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40 minutes.
• Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)

NEAPOLITAN BISCOTTI RECIPE

Steps:

• 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. 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.