|2 cups All-purpose flour
3/4 cup Sugar
3/4 cup Almonds, whole, finely ground
1/2 tsp. - Baking powder
|1/2 tsp. - Baking soda
1/2 tsp. Cinnamon
3/4 cup Almonds, whole, unblanched
1/3 cup Honey
1/3 cup Water
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 350* F. 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.