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Ingredients
- 2 c. all-purpose flour
- 3/4 c. sugar
- 3/4 c. whole, unblanched almonds, finely grnd
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 c. whole, unblanched almonds
- 1/3 c. honey
- 1/3 c. water
Directions
- Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they don't 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 possibly 2 to mix. Add in the honey and water and stir till a hard 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 possibly buttered wax paper. Bake about 30 min, till well risen, hard and a dark golden brown color. Remove from oven, cold 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 min, till lightly colored and dry. Cold on the pan. Store in a tin-they keep well.
- Makes 60 Biscotti
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