This recipe is one of my mom’s favorites! She would have me make them every week if I had the chance. Although traditionally you would use biscotti to dunk into coffee, at our house these yummy treats never have the chance to make it to the coffee. They have that crunchy sweet flavor that is irresistible and if you are not careful you might end up eating the whole batch without even knowing.
Biscotti are a twice baked treat that might be a bit time-consuming but the end results are worth the wait.
Ingredients (makes 1 log- 16 biscotti)
1/2 Cup sugar
2 T unsalted butter, softened
1 T vanilla
1/3 Cup honey
3 Cups flour
1 1/2 t baking powder
3/4 t salt
6 ounces sliced almonds
Preheat oven to 310 degrees. Line two baking sheets with parchment paper (the second one will be used in the second baking process).
Add vanilla and honey until smooth. Add in eggs. Mixture will look spotty but that is fine.
In a separate bowl whisk together flour, baking powder, salt, and almonds. Add slowly to egg mixture. Dough should be stiff with a little stickiness to it.
Time to form the log for part one of the baking process. You will need: one baking sheet with parchment paper, flour for hands and surface, and of course your dough. Put a little flour on the counter and rub some on your hands. This dough tends to be a little sticky. Knead the dough to form it together and shape it into a log 4″ by 12″ and between 1/2 inch and 3/4 inch in thickness.
Place on baking sheet and bake for 30 minutes.
Once the first baking process is done the log should be hard and starting to crack.
Being careful because it will be quite warm, transfer it to a cutting board. Be careful not to break the log in half. With a sharp serrated knife you want to cut pieces into about a 1/2 inch to 3/4 inch thickness at an angle.
Now using both baking sheets with parchment paper, transfer cookies to sheets.
Bake for the second time at 310 degrees for 15-20 minutes. Flip cookies halfway through. They should be brown on both sides and hard. Biscotti’s are meant to be a hard cookie so when you dunk them in coffee or tea it softens them up. Dust them with powder sugar on both sides for extra sweetness. Enjoy with a spot of tea, coffee, or simply by themselves.