Biscotti Napoletani

Servings: 60
Ingredients:

2 c  all-purpose flour
3/4 c  sugar
3/4 c  almonds, whole, unblanched
-finely g
1/2 ts bicarbonate of ammonia; -or-
-  baking powder _and_
1/2 ts cinnamon
3/4 c  almonds, whole, unblanched
1/3 c  honey
1/3 c  water

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
stiruntil 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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