All Recipes

Honey Almond Biscotti Recipe

Honey Almond Biscotti Recipe
  • Category

    Cookies

  • Cusine

    American

Ingredients

3 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons unsalted butter, at room temperature

2 eggs

3/4 cup strongly flavored honey, such as Orange Blossom or Buckwheat

2 packed teaspoons lemon zest, from about 1 large lemon

1 1/2 teaspoons vanilla extract

1 cup roughly chopped almonds

1 egg beaten with 1 teaspoon water, for egg wash

Sugar, for topping

Directions

Adjust oven rack to middle and upper positions and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds. Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300 degrees F. When cool enough to handle, cut each log on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week.