Honey Almond Biscotti

by Anne Papina on December 7, 2001

Contributed with permission by the National Honey Board.

Honey Almond Biscotti
Prep time
Cook time
Total time
Makes 36 cookies.
Recipe type: Dessert
Serves: 36
  • ½ cup butter or margarine
  • ¾ cup honey
  • 2 eggs
  • 1 teaspoon vanilla
  • 3½ cups all-purpose flour
  • 2 teaspoons aniseeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup dried cranberries or candied cherries
  • ¾ cup slivered almonds
  1. Using electric mixer, beat butter; gradually add honey, eggs and vanilla, beating until smooth.
  2. In small bowl, combine flour, aniseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
  3. Shape dough into two 10 x 3 x 1-inch logs on greased baking sheet.
  4. Bake at 350F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes.
  5. Reduce oven to 300F. Transfer logs to cutting board. Cut each log into ½-inch strips; arrange on baking sheet.
  6. Bake 20 minutes or until crisp. Cool on wire racks.
Nutrition Information
Serving size: 1 Calories: 121 Fat: 4 g Carbohydrates: 19 g Fiber: 1 g Protein: 3 g Cholesterol: 19 mg


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