Quaresmali Twice Baked Cookie Or Biscotti - cooking recipe

Ingredients

3 cups unblanched whole almonds, toasted and cooled
1/4 cup liquid honey
1/2 cup granulated sugar
3/4 cup brown sugar
2 cups all-purpose flour
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 teaspoons baking powder
4 tablespoons butter, soft or 4 tablespoons soft solid type margarine
2 large eggs
1 egg, plus
1 tablespoon water, for an egg wash to brush on top

Preparation

Toast whole almonds for about 6- 8 minutes.
Remove and cool.
Put aside 2 cups of the almonds.
To the remainder one cup of almonds chop very fine.
Add the honey to the chopped almonds and mix well.
Add the brown and white sugar and stir in well.
In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
Add in the honey/nut/sugar mixture and beat well.
Add in the dry ingredients and the 2 cups of almonds that were set aside.
Combine all well and make a stiff dough.
Divide the dough into two pieces.
On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
Keep 4 inches between logs.
Preheat oven to 350 degrees F.
Brush both logs with the egg wash.
Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
Remove each log to a wire rack.
Cool 10 minutes.
Slice into slices with serrated knife.
Place back onto parchment lined sheet.
Bake for 8 minutes.
Remove and turn slices over.
Bake another and final 8 minutes, until toasty and golden.
Remove to wire rack and cool completely.
Store airtight tin container.
Will keep month or so at room temperature.