Nick malgieri
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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