QUARESMALI TWICE BAKED COOKIE OR BISCOTTI

Steps:

• 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.