Always Popular Biscotti Napoletani
Always Popular Biscotti Napoletani recipe
Yield
15 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 6 | tablespoons |
sugar
|
|
| ⅓ | cup |
almonds
whole, unblanced, finely ground |
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅓ | cup |
almonds
whole, unblanced |
*
|
| 3 | tablespoons |
light corn syrup
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
sugar
|
|
| 79 | ml |
almonds
whole, unblanced, finely ground |
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 79 | ml |
almonds
whole, unblanced |
*
|
| 45 | ml |
light corn syrup
|
|
| 45 | ml |
water
|
|
Directions
Preheat oven to 350℉ (180℃).
In mixing bowl add flour, sugar, ground almonds, baking powder and soda, cinnamon, and whole almonds. Stir to combine.
Add corn syrup and water and mix to form a firm dough. Roll into a 15 inch log. Place on a sheet pan lined with foil.
Bake in the center oven until golden brown, about 30 minutes. Cool slightly. Place log on cutting board and slice diagonally at ½ inch intervals.
Return to sheet pan, cut side down, and bake until lightly browned, about 15 minutes more. Cool on the pan.
