Honey and almond biscotti

I love honey and I love almonds and I love them together with a little spice. You can imagine then, how excited I am about these biscotti. The flavours are also well suited to tea and hot chocolate, as well as coffee. So I’ll certainly be able to make use of those that won’t fit in the box of birthday biscotti for my partner’s father’s birthday. I used Win’s Creek blackbutt honey and their honey mead for this recipe.

300	grams	flour
150	grams	caster sugar
1	pinch	salt
1	tablespoon	baking powder
130	grams	almonds
1	pinch	cinnamon
1	pinch	cloves
1	pinch	allspice
1	teaspoon	vanilla extract
1	tablespoon	runny honey
1	tablespoon	honey liquor
2		eggs
1		egg yolk

Preheat the oven to 180^oC.

Thoroughly combine the flour, sugar, baking powder, almonds and spices. In a separate bowl, beat together the vanilla, liquor, honey, eggs and yolk till thoroughly combined.

Honey and almond biscotti

Pour the wet ingredients into the dry and combine to form a dough. If it is too sticky add a little extra flour.

Roll into a log and lay on a lined baking tray. Bake for 30-40 minutes or till golden all over. Allow to cool.

Reduce the oven temperature to 150^oC. Using a serrated knife, slice the log into pieces about 5 millimetres thick. Lay these slices flat on the baking tray. Return to the oven for about ten minutes to dry out.

Allow the biscuits to cool and store in an airtight container.