Honey Almond Biscotti
Honey Almond Biscotti
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup almonds, toasted and roughly chopped
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, whisk together the eggs, granulated sugar, honey, vanilla extract, and almond extract until well combined and slightly frothy.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and sticky. Fold in the toasted and chopped almonds.
⏱️ 5 min
- 5
Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2 inches wide. Leave space between the logs as they will spread slightly.
⏱️ 5 min
- 6
Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. The logs should be slightly cracked on top.
⏱️ 30 min•🌡️ 350
- 7
Remove the baking sheet from the oven and let the logs cool on the sheet for about 10-15 minutes. Reduce the oven temperature to 300°F.
⏱️ 15 min•🌡️ 300
- 8
Carefully transfer the cooled logs to a cutting board. Using a sharp, serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut-side down back on the baking sheet.
⏱️ 5 min
- 9
Return the biscotti slices to the oven and bake for another 20-25 minutes, flipping them halfway through, until they are golden brown and crisp. The exact time will depend on your oven and desired crispness.
⏱️ 25 min•🌡️ 300
- 10
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become even crisper as they cool. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Almond Biscotti
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup almonds, toasted and roughly chopped
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, whisk together the eggs, granulated sugar, honey, vanilla extract, and almond extract until well combined and slightly frothy.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and sticky. Fold in the toasted and chopped almonds.
⏱️ 5 min - 5
Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2 inches wide. Leave space between the logs as they will spread slightly.
⏱️ 5 min - 6
Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. The logs should be slightly cracked on top.
⏱️ 30 min•🌡️ 350 - 7
Remove the baking sheet from the oven and let the logs cool on the sheet for about 10-15 minutes. Reduce the oven temperature to 300°F.
⏱️ 15 min•🌡️ 300 - 8
Carefully transfer the cooled logs to a cutting board. Using a sharp, serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut-side down back on the baking sheet.
⏱️ 5 min - 9
Return the biscotti slices to the oven and bake for another 20-25 minutes, flipping them halfway through, until they are golden brown and crisp. The exact time will depend on your oven and desired crispness.
⏱️ 25 min•🌡️ 300 - 10
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become even crisper as they cool. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 10 min