Nick malgieri

1 Servings

Ingredients

QuantityIngredient
2cupsAll-purpose flour
¾cupSugar
¾cupWhole, unblanched almonds,
Finely ground
½teaspoonBicarbonate of ammonia
OR 1/2 tsp. each, baking
Powder & baking soda
½teaspoonCinnamon
¾cupWhole, unblanched almonds
cupHoney
cupWater

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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