Yield: 1 Servings
|2 cups||All-purpose flour|
|¾ cup||Whole, unblanched almonds,|
|\N \N||Finely ground|
|½ teaspoon||Bicarbonate of ammonia|
|\N \N||OR 1/2 tsp. each, baking|
|\N \N||Powder & baking soda|
|¾ cup||Whole, unblanched almonds|
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.