Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All-purpose flour 1/2 ts - Baking soda
3/4 c Sugar 1/2 ts Cinnamon
3/4 c Almonds, whole, unblanched 3/4 c Almonds, whole, unblanched
-finely ground 1/3 c Honey
1/2 ts Bicarbonate of ammonia; -OR- 1/3 c Water
1/2 ts - Baking powder _AND_

Be careful with the first baking of these biscotti. Even though they
are baked a second time after being cut, if they do not bake
sufficiently the first time, the biscotti will have a hard, heavy
core.

PREHEAT OVEN TO 350F. Combine all ingredients except honey and water
in a mixing bowl and stir a minute or 2 to mix. Add the 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 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 and
a dark golden color. Remove from oven, cool logs slightly and place
on a cutting board. Slice the logs diagonally at 1/2-inch intervals.
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--they keep well.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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