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1
Preheat oven to 350u00b0F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
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2
Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
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3
Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
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4
Add honey-water and stir until all the ingredients are incorporated into a thick dough.
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5
Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
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6
Bake at 350u00b0F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
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7
After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
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8
Place the biscotti on their sides and bake about 15 minutes at 300u00b0F until lightly colored and dry.
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9
If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
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10
Allow to cool in the pan and store in a tin or tightly closed container.
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11
(Note: I usually buy raw almonds and roast them myself in a 300u00b0F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
