Honey Almond Biscotti
Sweet, nutty, and irresistibly crisp, these Honey Almond Biscotti are the perfect treat for your morning coffee or afternoon tea. Featuring a harmonious blend of golden honey, fragrant vanilla, and toasty almond extract, every bite is packed with flavor. The addition of slivered almonds provides a delightful crunch, while the twice-baked technique ensures they’re perfectly crisp without being overly dry. Easy to make with simple pantry ingredients, these biscotti are a delightful balance of rustic charm and elegant sophistication. Whether you’re gifting them to friends or savoring them as a self-indulgent snack, this classic Italian-inspired recipe is sure to become a favorite. Plus, it stores beautifully for up to two weeks, making it ideal for make-ahead treats!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.25 cup Honey
- 0.25 cup Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 2 Large eggs
- 1 cup Slivered almonds (toasted)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, honey, melted butter, vanilla extract, almond extract, and eggs. Whisk until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
Fold in the toasted slivered almonds until evenly distributed throughout the dough.
Divide the dough in half and transfer it to the prepared baking sheet. Shape each half into a log about 10 inches long and 2 inches wide, spacing them at least 4 inches apart.
Bake the logs in the preheated oven for 25 minutes, or until they are golden and firm to the touch.
Remove the baking sheet from the oven and allow the logs to cool on the pan for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut-side down on the parchment-lined baking sheet.
Bake the biscotti for an additional 12-15 minutes, flipping them halfway through to ensure even crispness.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will become crispier as they cool.
Serve the Honey Almond Biscotti with coffee, tea, or as a standalone treat. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
