Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| ¾ cup | Sugar |
| ¾ cup | Whole, unblanched almonds, |
| Finely ground | |
| ½ teaspoon | Bicarbonate of ammonia |
| OR 1/2 tsp. each, baking | |
| Powder & baking soda | |
| ½ teaspoon | Cinnamon |
| ¾ cup | Whole, unblanched almonds |
| ⅓ cup | Honey |
| ⅓ cup | Water |
PREHEAT OVEN TO 350F. Combine all ingredients except honey & water in a mixing bowl & stir a minute or 2 to mix. Add the honey & water and stir until a firm dough forms. Remove dough from bowl & 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 & a dark golden color. Remove from oven, cool logs slightly & place on a cutting board. Slice the logs diagonally at ½-inch intervals.
Return the cut biscotti to the pan, cut side down, & bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well.
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