Pasticcino con Miele*

500 grams of flour
500 grams of honey
200 grams of roasted almonds, cut in half
2 tablespoons of baking soda

*It seems that prior to World War II this style of honey biscotti was known as "pasticcino con miele" rather than its current name, "pepatello."

Mix the ingredients in a bowl.

With your hands oiled (makes the hands less sticky) make a biscotti-style log.

Bake in a 350 degree F oven for 40 minutes.*

Slice into strips and cook for another 30 minutes.



*For those who like their biscotti soft, avoid the last step. Of course, the twice-backed biscotti have a longer shelf life.

The "pasterelle con miele" shown in this entry were made by Mrs. Rosina Melfi; the photo was taken by her niece, Mary Melfi.

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