Nick malgieri

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
¾ cup Sugar
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
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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