Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All-purpose flour 1/2 t - Baking soda
3/4 c Sugar 1/2 t Cinnamon
3/4 c Almonds, whole, unblanched 3/4 c Almonds, whole, unblanched
-finely ground 1/3 c Honey
1/2 t Bicarbonate of ammonia; -OR- 1/3 c Water
1/2 t - Baking powder _AND_

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 stir until 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

Submitted By FRED TOWNER On 01-28-95

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