Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too



Some people, after a long day of zumba, chauffeuring, and babysitting, would choose to go to bed once the first opportunity presented itself.  Others, like myself, would bake.  Last night while perusing the Internet and all of my mom’s cookbooks, I came across the recipe for these honey and almond biscottis.  I’m not a honey lover, so I was skeptical at first to make these, but I thought that they seemed good regardless and I decided to try them.  Of course, they were delicious.  I hope you will all try them.  I do have a few suggestions though.  While shaping the dough into logs, make sure your hands are VERY well-floured.  Also, they do not say to flip the biscottis to the other side while baking, but I did because I wanted both sides to be equally browned.  Happy Hanukkah and Happy Baking! 

Honey and Almond Biscotti
Bon Appétit
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

Preheat oven to 375 degrees (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 degrees (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.

%d bloggers like this: