Honey Almond Biscotti

My life is ruled by rhythms.  Gentle nudges throughout my day to keep me on task & focused.  I thrive on schedules.  I enjoy the comfort that repetition brings.  My mind & soul are constantly in a whirlwind of thought & emotion.  To avoid feeling pulled in all directions, I rely on these daily rituals keep me anchored.

My most favorite rhythm of all is my morning ritual of coffee.  Getting up & enjoying the stillness, soaking up the silence in the house before the day starts for everyone else.  I relish in bringing my freshly poured, steaming cup back upstairs along with a dunkable treat, wiggling back under the duvet cover, & watching the sun rise over the little rows of houses down the block.  

My usual choice of treat is stroopwafel; a coffee snack that consists of a thin layer of caramel sandwiched between very thin waffles.  Truly a favorite of mine, but if I'm being honest, a little too sweet to make it an every morning habit.  So I decided to find a slightly healthier (yet equally delicious) substitute.  Biscotti just made sense.  Every coffee shop visit I've experienced, there's usually biscotti individually packaged right next to the cash register.  I'm almost always tempted to grab one for my drink, but what stops me is the thought of how long it's been packaged, & all the unnecessary additives.  Things I don't constantly think about, but when it comes to something as easy as biscotti, I'd rather just make my own & know exactly what's in it.  

Biscotti (the plural form of biscotto) are Italian almond biscuits. The word originates from the Latin word biscoctus, meaning "twice-cooked".  I've made biscotti before, but I made traditional biscotti flavored with anise (a flavor I personally detest) for others.  When I wasn't able to find a flavor I was truly interested in, I decided to create my own; thus here is the recipe for honey almond biscotti.

A few quick notes:
*I suggest toasting the almonds first.  Simply lay them in a single layer on a baking pan at 350 for 10 minutes, moving them around every few minutes.  You need to keep an eye on them.  Nuts are notorious for going from untoasted to burnt is .5 seconds.  Let the almonds cool before chopping them. 

*Also, I find that using eggs at room temperature helps keep the honey from solidifying into a goopy lump.

*This recipe makes about 24 biscotti, & though it's doubtful that they'll actually last that long, properly stored biscotti will keep for a month.

  • 2 cups AP flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup whole almonds, toasted then chopped 
  • 1 teaspoon baking powder
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons honey
  1. Preheat oven 325. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the dry ingredients (including almonds)
  3. In a separate bowl, whisk eggs, honey, & vanilla together.
  4. Stir egg mixture into dry ingredients. With flour on your hands (dough will be sticky), divide the dough in half & shape into two separate logs around 10" long.  Leave a 3" space between the logs as you lay them on the prepared baking sheet.
  5. Bake until golden brown & a toothpick inserted in the middle comes out clean, about 40 minutes.  Remove from oven & cool for 10 minutes before taking a serrated knife & slicing the logs crosswise into 1/2" slices.
  6. Place slices back on the baking sheet, cut sides down, & bake 15-20 minutes. Be sure to flip the slices halfway through the bake.  Cool on a wire rack & store in an air tight container.  

What are your favorite biscotti flavor combinations? Drop a comment below & let me know, or try this recipe for yourself & tell me your thoughts!


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