These not-too-sweet cookies are based on an old recipe seldom seen these days.
Although the combination of almonds, honey and cinnamon is still a typical one,
contemporary Neapolitan biscotti tend to be less aggressively flavored.
1 1/2 cups whole almonds
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel
Position rack in center of oven and preheat to 350 degrees F. Line large baking
sheet with foil. Butter foil.
Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour,
sugar, baking powder, baking soda and cinnamon.
Whisk honey, oil, egg, yolk and
orange peel in small bowl to blend. Add to dry ingredients and stir until dough
just begins to hold together (if dough seems firm and dry, let stand 10 minutes
Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds
and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long,
2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart.
Bake until firm to touch and dark brown (logs may crack), about 40 minutes.
Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated
knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same
foil-lined sheet and bake until light brown and dry, about 12 minutes.
Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)