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Almond Honey Biscotti

Crunchy twice-baked Italian cookies flavored with honey and whole almonds, perfect for dipping in coffee or tea.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Biscotti Dough
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 1 cup whole almonds
Optional Finish
  • 2 tbsp extra honey for drizzling

Equipment

  • Baking sheet
  • Mixing bowl
  • serrated knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In another bowl mix sugar, honey, eggs, vanilla extract, and melted butter until smooth.
  4. Combine wet and dry ingredients and fold in whole almonds.
  5. Shape dough into a 10-inch log on the baking sheet and flatten slightly.
  6. Bake for 25 minutes until lightly golden.
  7. Cool for 10 minutes then slice diagonally into 1/2-inch cookies.
  8. Return slices to the baking sheet and bake 10 minutes per side until crisp.
  9. Cool completely on a wire rack before serving.

Notes

For deeper flavor, toast the almonds before adding them to the dough. Store biscotti in an airtight container for up to three weeks.