Biscotti Napoletani Recipe

• 2 c. all-purpose flour
• 3/4 c. sugar
• 3/4 c. whole, unblanched almonds, finely grnd
• 1/2 tsp baking pwdr
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 c. whole, unblanched almonds
• 1/3 c. honey
• 1/3 c. water

1. Be careful with the first baking of these biscotti.
2. Even though they are baked a second time after being cut, if they don't bake sufficiently the first time, the biscotti will have a hard, heavy core.
3. PREHEAT OVEN TO 350F.
4. Combine all ingredients except honey and water in a mixing bowl and stir a minute or possibly 2 to mix.
5. Add in the honey and water and stir till a hard dough forms.
6. Remove dough from bowl and divide in half.
7. Roll each half into a log about 15 inches long.
8. Place both logs, well apart, on a jelly roll pan lined with parchment or possibly buttered wax paper.
9. Bake about 30 min, till well risen, hard and a dark golden brown color.
10. Remove from oven, cold logs slightly and place on a cutting board.
11. Slice the logs diagonally at 1/2-inch intervals.
12. Return the cut biscotti to the pan, cut side down, and bake an additional 15 min, till lightly colored and dry.
13. Cold on the pan.
14. Store in a tin-they keep well.
15. Makes 60 Biscotti

flour, sugar, unblanched almonds, baking pwdr, baking soda, cinnamon, almonds, honey, water

Taken from cookeatshare.com/recipes/biscotti-napoletani-84738 (may not work)