Best 2 Honey And Almond Biscotti Recipes

Indulge in the delectable Honey and Almond Biscotti, a classic Italian cookie that combines the sweetness of honey with the nutty crunch of almonds. These twice-baked treats are perfect for dipping in your favorite coffee or tea, and they also make for a delightful snack or dessert. This recipe provides step-by-step instructions for creating these crispy and flavorful biscotti, along with additional variations to cater to different preferences. From classic honey and almond to indulgent chocolate and cranberry, discover the perfect biscotti recipe to satisfy your cravings.

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HONEY, ANISE AND ALMOND BISCOTTI

Honey, Anise and Almond Biscotti image

Categories Cookies Egg Nut Dessert Bake Lemon Almond Spring Honey Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes about 48.Makes about 48

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup honey
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons aniseed, crushed
1 teaspoon vanilla extract
1 1/2 cups slivered almonds (about 6 ounces), lightly toasted

Steps:

Whisk first 4 ingredients in medium bowl to blend. Whisk oil, sugar, honey, eggs, lemon peel, aniseed and vanilla in large bowl until smooth. Stir in flour mixture, then nuts. Cover and refrigerate dough until well chilled, about 3 hours.
Preheat oven to 350°F. Butter and flour 2 large baking sheets. Spoon out dough in 3 equal strips (2 on one sheet, spaced well apart, and 1 on second sheet). Using well-floured hands, shape strips into 2-inch-wide by 1-inch-high logs.
Bake logs until just springy to touch, switching and turning pans after 10 minutes, about 20 minutes total (logs will spread). Cool 15 minutes on sheets. Maintain oven temperature.
Using large spatula, gently transfer logs to work surface. Using serrated knife, cut each log on diagonal into §-inch-thick slices. Arrange slices, cut side down, on baking sheets. Bake until bottom side browns, about 7 minutes. Turn cookies over. Bake until bottom side browns, about 7 minutes longer. Transfer to racks and cool (cookies will crisp as they cool). (Can be made 2 weeks ahead. Store airtight at room temperature.)

HONEY AND ALMOND BISCOTTI

Honey and Almond Biscotti image

Provided by Peggy Markel

Categories Cookies Egg Dessert Bake Almond Spring Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes about 36 biscotti

Number Of Ingredients 9

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
5 large eggs
1 tablespoon honey
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 cup whole almonds, toasted

Steps:

Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.

### 1. Precise Measurements: For successful biscotti, precision in ingredient measurements is crucial. Use a kitchen scale to ensure accurate quantities, especially for flour and sugar. 2. Proper Dough Consistency: The dough should form a cohesive ball that is slightly sticky. If it's too dry, add a bit of honey or water. If it's too sticky, add a bit more flour. 3. Chilling the Dough: Chilling the dough before baking helps it hold its shape and prevents spreading. Wrap the shaped logs tightly in plastic and chill for at least 30 minutes or up to overnight. 4. Even Baking: Use a baking sheet with a silicone mat or parchment paper to ensure even baking and prevent sticking. Rotate the baking sheet halfway through the baking time for consistent browning. 5. Slicing the Biscotti: Allow the baked logs to cool for a few minutes before slicing. Use a sharp serrated knife to make clean, even slices. If the biscotti are too hot, they may crumble. 6. Double Baking for Crispness: The second baking step is essential for achieving crispy biscotti. Place the sliced biscotti back on the baking sheet and bake until golden brown and crisp. Keep an eye on them to prevent burning. ### Honey and almond biscotti are a delightful treat that combines the sweetness of honey, the nutty flavor of almonds, and a satisfying crisp texture. With a few simple ingredients and careful attention to detail, you can create these delicious cookies at home. Feel free to experiment with different nut varieties, spices, or flavored honey to create your unique variations. Enjoy these biscotti as a snack, dessert, or a delightful accompaniment to your morning coffee or tea. Remember, practice makes perfect, so keep baking and enjoying the process of creating these delectable treats.