Honey Biscotti
Sweeten your coffee break with homemade Honey Biscotti—a deliciously crunchy treat infused with the natural warmth of honey and a hint of vanilla. These golden, twice-baked cookies are accented with optional slivered almonds and zesty orange for added texture and flavor, making them perfectly versatile for any occasion. The recipe is easy to follow, with only 20 minutes of prep time, and yields a batch of irresistible biscotti ready to dip into your favorite coffee, tea, or hot chocolate. Simple pantry staples like all-purpose flour, eggs, and sugar come together with a touch of melted butter and honey for a rich, balanced sweetness that lingers on every crispy bite. Bake up a batch today and bring the charm of Italian-inspired baking to your kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Honey
- 0.25 cup Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cup Slivered almonds (optional)
- 1 teaspoon Orange zest (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, combine the sugar, honey, melted butter, and vanilla extract. Whisk until smooth.
Add the eggs to the wet ingredients and whisk until fully incorporated.
Gradually mix the wet ingredients into the dry ingredients, using a spatula or wooden spoon to combine until a dough forms.
If using almonds and/or orange zest, fold them into the dough until evenly distributed.
Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving a few inches of space between them.
Bake the logs in the preheated oven for 25-30 minutes, until they are lightly golden and firm to the touch. Remove from the oven and let them cool for 10 minutes.
Once slightly cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 8-10 minutes, flip each biscotti over, and bake for another 8-10 minutes (total of 16-20 minutes for the second bake) until the cookies are golden brown and crisp.
Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 201.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 957 mg | 20% | |
*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.
