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BISCOTTI NAPOLETANI




List of Ingredients



• 2 CUPS FLOUR
  
• 3/4 CUPS SUGAR
  
• 3/4 CUPS WHOLE UNBLANCHED ALMONDS, GROUND FINELY
  
• 1/2 TEASPOON BAKING POWDER
  
• 1/2 TEASPOON BAKING SODA
  
• 1/2 TEASPOON CINNAMON
  
• 3/4 CUPS WHOLE, UNBLANCHED ALMONDS
  
• 1/3 CUP HONEY
  
• 1/3 CUP WATER
  






Instructions



1. READ FIRST BEFORE STARTING:
   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 AND HEAVY CORE.
   
2. PREHEAT OVEN TO 350°.
   
3. COMBINE ALL OF THE INGREDIENTS EXCEPT HONEY AND WATER IN A MIXING BOWL. STIR 2 MINUTES TO MIX WELL. ADD THE HONEY AND WATER AND STIR UNTIL A FIRM DOUGH FORMS. REMOVE DOUGH FROM BOWL AND DIVIDE IN HALF.
   
4. 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.
   
5. BAKE ABOUT 30 MINUTE, UNTIL WELL RISEN, FIRM AND A DARK GOLDEN COLOR.
   
6. REMOVE FROM OVEN AND COOL SLIGHTLY AND PLACE ON A CUTTING BOARD.
   
7. SLICE THE LOGS DIAGONALLY 1/2" THICK. RETURN THE CUT BISCOTTI TO THE PAN, CUT SIDE DOWN AND BAKE AN ADDITIONAL 15 MINUTES OR UNTIL LIGHTLY COLORED AND DRY. COOL ON THE PAN.
   
8. STORE IN TINS OR IN AN AIRTIGHT CONTAINER.
   
9. 60 BISCOTTI