| 1 | Position rack in center of oven and preheat to 350°F. |
| 2 | Line large baking sheet with foil. |
| 3 | Butter foil. |
| 4 | Finely grind ?cup almonds in processor. |
| 5 | Transfer to large bowl. |
| 6 | Add flour, sugar, baking powder, baking soda and cinnamon. |
| 7 | Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. |
| 8 | Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften). |
| 9 | Turn out dough onto lightly floured work surface. |
| 10 | Add remaining ?cup almonds and knead to distribute evenly. |
| 11 | Divide dough in half. |
| 12 | Roll each half into 12-inch-long, 2-inch-wide log. |
| 13 | Place logs on prepared sheet, spacing 4 inches apart. |
| 14 | Bake until firm to touch and dark brown (logs may crack), about 40 minutes. |
| 15 | Cool logs on sheet on rack 15 minutes. |
| 16 | Transfer logs to work surface. |
| 17 | Using serrated knife, cut logs diagonally into ?inch-thick slices. |
| 18 | Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. |
| 19 | Cool on sheet on rack. |
| 20 | (can be made 1 week ahead. |
| 21 | Store airtight at room temperature). |
| 22 | These not-too-sweet cookies are based on an old recipe seldom seen these days. |
| 23 | Although the combination of almonds, honey and cinnamon is still a typical one, contemporary neapolitan biscotti tend to be less aggressively flavored. |
