Honey Almond Biscotti

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 48
• 2 cups flour
• 3/4 cup sugar
• 3/4 cup unblanched whole almonds (ground fine in a blender or food processor, raw or roasted)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt (optional)
• 3/4 cup unblanched whole almonds (roasted)
• 1/3 cup honey
• 1/3 cup lukewarm water
• 1/2 teaspoon almond extract (optional) or 1 teaspoon vanilla (optional)

Recipe

• 1 preheat oven to 350°f and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
• 2 combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
• 3 combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
• 4 add honey-water and stir until all the ingredients are incorporated into a thick dough.
• 5 divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--tip: lightly moisten your fingers with water to prevent the dough from sticking to them. it's easier to shape the logs.
• 6 bake at 350°f for about 30 minutes; they should be well risen, firm, and a dark golden color. it is important that the logs bake a half hour or very close to it.
• 7 after cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
• 8 place the biscotti on their sides and bake about 15 minutes at 300°f until lightly colored and dry.
• 9 if they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
• 10 allow to cool in the pan and store in a tin or tightly closed container.
• 11 (note: i usually buy raw almonds and roast them myself in a 300°f oven for 15-20 minutes, stirring after the first 10 minutes. cool to room temperature before using in a recipe).