Side Pannel
Nick Malgieri
Ingredients List
- 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
Directions
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 tinthey keep well.
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 tinthey keep well.
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