Biscotti Notes

INGREDIENTS:

2 c All-purpose flour
3/4 c Sugar
3/4 c Whole; unblanched almonds,
-finely ground
1/2 ts Bicarbonate of ammonia -or-
1/2 ts Each; baking powder and
-baking soda
1/2 ts Cinnamon
3/4 c Whole; unblanched almonds
1/3 c Honey
1/3 c Water

NICK MALGIERI

Makes 60 Biscotti. 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.

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