HONEY ALMOND BISCOTTI (cookies)
2 cups all purpose flour
3/4 cup sugar
3/4 cup whole unblanched almonds
3/4 cup finely ground unblanched almonds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup honey
1/3 cup water
1/4 teaspoon almond extract
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In medium bowl, mix flour, sugar, whole almonds, finely ground almonds, soda, baking powder, salt and cinnamon.
Blend honey, water and extract; add to dry ingredients and mix until well blended. Turn dough out onto a lightly floured surface. Divide dough in half
and form each portion into a 12x2x3/4-inch log. Place logs onto prepared baking sheet.
Bake 30 minutes at 350 degrees. Remove from oven and cool for 10 minutes.
Place log on cutting board and with a serrated knife, cut log diagonally into 1/2 inch slices, using a sawing motion.
Place slices, cut side up, on baking sheet and bake for an additional 15 minutes. Centers will be slightly soft but will harden as they cool. Remove to
wire rack to cool.
Makes about 48
Source: North Dakota Wheat Commission
2 cups all purpose flour
3/4 cup sugar
3/4 cup whole unblanched almonds
3/4 cup finely ground unblanched almonds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup honey
1/3 cup water
1/4 teaspoon almond extract
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In medium bowl, mix flour, sugar, whole almonds, finely ground almonds, soda, baking powder, salt and cinnamon.
Blend honey, water and extract; add to dry ingredients and mix until well blended. Turn dough out onto a lightly floured surface. Divide dough in half
and form each portion into a 12x2x3/4-inch log. Place logs onto prepared baking sheet.
Bake 30 minutes at 350 degrees. Remove from oven and cool for 10 minutes.
Place log on cutting board and with a serrated knife, cut log diagonally into 1/2 inch slices, using a sawing motion.
Place slices, cut side up, on baking sheet and bake for an additional 15 minutes. Centers will be slightly soft but will harden as they cool. Remove to
wire rack to cool.
Makes about 48
Source: North Dakota Wheat Commission
