• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Neapolitan Biscotti

April 23, 2016 By Dane McGregor Leave a Comment

Growing up I always considered biscotti to be at the high end of the biscuit scale, so it seemed like a luxury treat I was never able to experience. When I was old enough to give a recipe a go myself, I fell in love with the humble biscotti and began experimenting with different flavour combinations. Although the Neapolitan concept in food or baking may not be new, or the flavours may not blow you away, I still think this Neapolitan Biscotti looks absolutely stunning.

The flavours are subtle, the colours are bold and it will definitely complement your favourite hot drink (or simply devour it as it is!). So give this recipe a go, it’s beautiful appearance will be a delicious head turner!

NEAPOLITAN BISCOTTI
 
Save Print
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
Serves: 12-15
Ingredients
  • 320g Plain Flour
  • 1 Teaspoon Baking Powder
  • 100g Caster Sugar
  • 100g Butter - Room Temp
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 10g Cocoa Powder
  • 1 Teaspoon Strawberry Essence
  • Pink Food Colouring
Instructions
  1. Flick your oven on and preheat to 180 degrees. After that, line a baking tray with baking paper.
  2. In a large bowl add the butter, flour, baking powder and sugar. Rub together with your fingertips until you end up with a fine breadcrumb texture.
  3. Slightly beat the eggs and add them to the bowl along with the vanilla extract.
  4. Mix together until mixture starts to form a dough.
  5. Turn out onto a floured surface and knead the dough slightly, add more flour if too sticky.
  6. Cut the dough into three segments and separate, placing two of the segments in smaller individual bowls and keeping one segment as is. This one will be the vanilla element.
  7. To one of the segments, add the cocoa powder and mix/knead through the dough to create the chocolate element.
  8. To the second segment, add the strawberry essence and desired amount of pink colouring and again mix through the dough. The dough will become wetter, so add more flour to obtain original dough texture. This will be the strawberry element.
  9. On a floured surface roll out the three colours with your hands until each about 20cm long.
  10. Plait the three strands together and then roll plaited dough once more to form one smooth log shape.
  11. Place on baking sheet and bake for around 25-30 minutes.
  12. Remove from oven and allow to cool slightly, around 10-15 minutes.
  13. Using a sharp serrated knife, cut the log on an angle at about 10-15mm slices.
  14. Lay slices down flat on the same baking tray and bake for a further 10-15 minutes or until biscotti has dried out. You may want to flip biscotti over half way through.
  15. Keep an eye on it, and when you feel it's ready, take it out of the oven to cool.
  16. Enjoy this biscotti either by itself or by dipping it into your favourite hot drink!
3.5.3235

 

Other Posts you may like

Honey Mustard Oatmeal Crackers
Lemon and Poppyseed Shortbread
Pistachio Kisses
Salted Vanilla Cheesecake Cookie
Share1
Tweet
Pin
+1
Share
1 Shares

Filed Under: Biscuits

Previous Post: « Pistachio Kisses
Next Post: Coconut Love Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

Instagram

Follow Baker Gatherer

Subscribe

Would you like to be notified when I share new recipes and content? You can subscribe below.

Advertise

Do you see Baker Gatherer as the right fit for you and would like to share this space or more?

Express interest here.

Looking for this?

Throughout the years the Anzac biscuit has been a family favourite all over New Zealand. Perhaps it’s the comforting flavours that remind us of home, or what Anzac personally means to you. The flavours of a good Anzac Biscuit are also staple ingredients that everyone should have in the pantry, this is probably another good…

Read More

Footer

  • Sunday mornings are for pancakes, so what’s your favourite topping? Some of my favourites are fresh berries with chocolate and old fashioned lemon and sugar. So this morning I tried the @brevilleaus Thermal Pro Stainless Frypan and was pretty impressed with how the heat distribution cooked each pancake perfectly. All day pancakes anyone? #Gifted
  • Happy Waitangi Day. I have my kiwi dip chilling in the fridge and I might just make some cheese and marmite scrolls. Yeah nah? #NewZealandDay
  • What’s better than one oven, two ovens! @brevilleaus gave me the chance to put their countertop Smart Oven Pro to the test. As powerful as a built-in oven, there are plenty of pre-set cooking functions which automatically adjust heat depending on what you're baking! Check out my Stories to see a few behind the scenes photos. What would you like to bake? #Gifted
  • Is a new year and it’s already got us thinking about our holiday for 2019. This year we want to up our ‘holiday game’ from last time, so we have a place in mind and we can’t wait. Next stop, travel agent...!
  • First you twist it, lick it, then dunk it. How will you eat yours? Cookies and Cream Brownie, yes please. New recipe link in profile!
  • Happy weekend! Well not so happy weekend for me to be honest. In typical Dane style I pulled my back quite badly the other morning (first day back at work for the New Year) and ended up at the doctors twice, having x-rays, on an assortment of different pain relief and oh, I also have crutches. On a positive note, I will be sharing a new recipe this evening here on Instagram (don’t worry, this was all created before the back episode), so check back soon!
  • As one year comes to an end, another one begins.
-
What was your favourite recipe to bake in 2018 and or what would you like to see more of in 2019?
-
Here is an image of my Top Nine photos from Instagram in 2018. Baker Gatherer has grown so much within just a year and I've had plenty of amazing opportunities to work with brands I could have only dreamed of, this is evident through all the delicious content I create and the treats I bake.
-
Let's make 2019 sugar coated!

Copyright © 2019 · Baker Gatherer