Breakfast and Almond Biscotti in Positano

As the golden sun began its gentle ascent over the cliffs of Positano, casting a warm glow on the turquoise waters of the Mediterranean, I found myself perched on the terrace of a charming hotel. The air was filled with the heady scent of blooming bougainvillea, and the gentle hum of the sea echoed in the background. This was the perfect stage for what would become a delectable breakfast experience, complete with a baking lesson from the hotel’s pastry chef.

The morning started with a refreshing breeze that carried with it the promise of a perfect day. As I settled into my seat overlooking the azure blue expanse, a menu arrived, tempting me with the best of Positano’s culinary delights.

To kickstart the day, a glass of freshly squeezed orange juice arrived, its vibrant color mirroring the sunrise that painted the sky. The citrusy burst was like a symphony on my taste buds, setting the stage for the culinary journey ahead.

Soon after, a steaming cup of cappuccino joined the party, its rich aroma wafting through the air. The velvety foam on top promised a delightful interplay of bitterness and creaminess. Sipping it while gazing at the breathtaking view became an experience in itself.

Local berries arrived in a vibrant medley, a burst of color on the plate. The berries, kissed by the Italian sun, were served with a generous dollop of fresh ricotta and drizzled with local honey. Each bite was a celebration of the land’s bountiful harvest, a sweet testament to the region’s commitment to locally sourced ingredients.

However, the star of the show was yet to make its entrance. As if on cue, the almond biscotti made its grand appearance, standing tall and proud. The first crunch was a revelation—crisp, golden, and infused with the unmistakable flavor of almonds. Paired with the cappuccino, it was a match made in breakfast heaven.

Just as I was savoring the last bite of biscotti, the hotel’s pastry chef, a master in the art of Italian baking, approached with a warm smile. “Would you like to learn the secret behind our beloved almond biscotti?” she asked, and my eyes lit up with excitement.

We moved to the hotel’s kitchen, a charming space filled with the aroma of fresh pastries. The chef, with a twinkle in her eye, began sharing the authentic recipe for almond biscotti.

Ingredients:

• 2 cups of almonds, toasted and coarsely chopped
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Zest of one lemon

Instructions:

• Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden and fragrant. Let them cool.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, beat together the sugar, eggs, vanilla extract, and lemon zest until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Fold in the toasted almonds until evenly distributed.
• Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
• Place the logs on a parchment-lined baking sheet and bake for 25-30 minutes, or until they are golden brown.
• Remove the logs from the oven and let them cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).
• Using a sharp knife, slice the logs into 1/2-inch-wide diagonal slices. Lay the slices cut side down on the baking sheet.
• Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp.
• Let the biscotti cool completely on a wire rack.

As I followed the chef’s instructions, I couldn’t help but marvel at the simplicity and elegance of the recipe. The resulting biscotti, when paired with the breathtaking backdrop of Positano, created a memory that lingered long after the last crumb was gone.

So, as you imagine yourself on that terrace, overlooking the Mediterranean, picture the joy of learning the art of almond biscotti from the skilled hands of an Italian pastry chef. It’s a symphony of flavors and an experience that makes breakfast in Positano truly magical.