Cookies Bar: Biscotti 50 by Recipe Cottage

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	Biscotti 50

		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.