2      cups          all-purpose flour
     3/4  cup           sugar
     3/4  cup           almonds  -- unblnchd,fine ground
     1/2  teaspoon      bicarbonate of ammonia
     1/2  teaspoon      cinnamon
     3/4  cup           almonds  -- whole, unblanched
     1/3  cup           honey
     1/3  cup           water
Can substitute 1/2 teaspoon each of baking powder and baking soda for 
bicarb of ammonia.
Be careful with the first baking of these biscotti. Even though they are 
baked a second time after being cut, if they do not bake sufficiently the 
first time, the biscotti will have a hard, heavy core.
 PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a 
mixing bowl and stir a minute or 2 to mix. Add the honey and water and 
stir until a firm dough forms. Remove dough from bowl and 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 and a dark golden color. 
Remove from oven, cool logs slightly and place on a cutting board. Slice 
the logs diagonally at 1/2-inch intervals.  Return the cut biscotti to the 
pan, cut side down, and bake an additional 15 minutes, until lightly 
colored and dry. Cool on the pan. Store in a tin--they keep well.