*  Exported from  MasterCook  *

                           Biscotti Napoletani

Recipe By     : Nick Malgieri
Serving Size  : 60   Preparation Time :0:00
Categories    : Low Fat                          Biscotti

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             All-purpose flour
     3/4  c             Sugar
     3/4  c             Almonds -- unblanched,
                        - fine ground
     1/2  ts            Bicarbonate of ammonia
     1/2  ts            Cinnamon
     3/4  c             Almonds -- whole, unblanched
     1/3  c             Honey
     1/3  c             Water

Can substitute 1/2 ts each of baking powder and baking soda for
bicarbonate of ammonia.

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 350°F. Combine all ingredients except honey and water
in a mixing bowl and stir 1 to 2 minutes 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" 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" 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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