Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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