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

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 tin–they keep well.