| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 3/4 | c | Whole, unblanched almonds, |
| Finely ground | ||
| 1/2 | ts | Bicarbonate of ammonia |
| OR 1/2 tsp. each, baking | ||
| Powder & baking soda | ||
| 1/2 | ts | Cinnamon |
| 3/4 | c | Whole, unblanched almonds |
| 1/3 | c | Honey |
| 1/3 | c | Water |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Combine all ingredients except honey & water in a mixing bowl & stir a minute or 2 to mix. Add the honey & water and stir until a firm dough forms. Remove dough from bowl & 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 & a dark golden color. Remove from oven, cool logs slightly & place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, & bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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