INGREDIENTS

INSTRUCTIONS

Position rack in center of oven and preheat to 350 F. Line large baking
sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor.
Transfer to large bowl. Add flour, sugar, baking powder, baking soda and
cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to
blend. Add to dry ingredients and stir until dough just begins to hold
together (if dough seems firm and dry, let stand 10 minutes to soften).
Turn out dough onto lightly floured work surface. Add remaining 3/4 cup
almonds and knead to distribute evenly. Divide dough in half. Roll each
half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet,
spacing 4 inches apart. Bake until firm to touch and dark brown (logs may
crack), about 40 minutes. Cool logs on sheet on rack 15 minutes. Transfer
logs to work surface. Using serrated knife, cut logs diagonally into
1/2-inch-thick slices. Place cut side down on same foil-lined sheet and
bake until light brown and dry, about 12 minutes. Cool on sheet on rack.
(Can be made 1 week ahead. Store airtight at room temperature.) These
not-too-sweet cookies are based on an old recipe seldom seen these days.
Although the combination of almonds, honey and cinnamon is still a typical
one, contemporary Neapolitan biscotti tend to be less aggressively
flavored.
From: Bon Appetit May 1995 Submitted By SANDY GAMBLE <SCG@INDIRECT.COM> On
FRI, 17 NOV 1995 233849 ~0700 (MST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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