Nick Malgieri Cookies
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups All-purpose flour
3/4 cup Sugar
3/4 cup Whole, unblanched almonds,
Finely ground
1/2 teaspoon Bicarbonate of ammonia
teaspoon OR ½  each, baking
Powder & baking soda
1/2 teaspoon Cinnamon
3/4 cup Whole, unblanched almonds
 cup Honey
 cup Water

Preparation

1 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 2 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 tin-they keep well.