BISCOTTI NAPOLETANI

By akselden

Ingredients

• 2 C. all-purpose flour
• 3/4 C. sugar
• 3/4 C. whole, unblanched almonds,
• finely ground in a food processor
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 3/4 C. whole, unblanched almonds
• 1/3 C. honey
• 1/3 C. water

Preparation

Step 1

1. Combine all ingredients except honey and water in a mixing bowl and stir 1 or 2 minutes.

2. Add honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15" long.

3. Put both logs, placed well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake at 350°F for 30 minutes, until well risen, firm and a dark gold.

4. Remove from the oven, cool the logs slightly, and place on a cutting board. Slice the logs diagonally at 1/2" intervals.

5. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes until lightly colored and dry. Cool on the pan. Store in a tin.