*  Exported from  MasterCook  *
 
                            Biscotti Napoletani
 
 Recipe By     : NICK MALGIERI
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Breads                           Biscotti
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
      3/4  cup           sugar
      3/4  cup           almonds  -- unblnchd,fine ground
      1/2  teaspoon      bicarbonate of ammonia
      1/2  teaspoon      cinnamon
      3/4  cup           almonds  -- whole, unblanched
      1/3  cup           honey
      1/3  cup           water
 
 Can substitute 1/2 teaspoon each of baking powder and baking soda for 
 bicarb 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 350F. Combine all ingredients except honey and water in a 
 mixing bowl and stir a minute or 2 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 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 and a dark golden color. 
 Remove from oven, cool logs slightly and place on a cutting board. Slice 
 the logs diagonally at 1/2-inch 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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