Title: Biscotti napoletani
 Categories: Cookies, Italian
      Yield: 60 Servings
 
      2 c  All-purpose flour
    3/4 c  Sugar
    3/4 c  Almonds, whole, unblanched
           -finely g
    1/2 ts Bicarbonate of ammonia; -or-
           -  baking powder _and_
    1/2 ts Cinnamon
    3/4 c  Almonds, whole, unblanched
    1/3 c  Honey
    1/3 c  Water
 
  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 stiruntil 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.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK