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Biscotti Napoletani
Makes 60 Biscotti

2 cups all-purpose flour
3/4 cup sugar
3/4 cup whole, unblanched almonds, finely ground
1/2 t bicarbonate of ammonia or 1/2 t each, baking powder and baking soda
1/2 t cinnamon
3/4 cup whole, unblanched almonds
1/3 cup honey
1/3 cup water

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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