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 180oC.
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 150oC. 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.
Susan, these are beautiful! I have never made biscotti, but have always wanted to! I think you have inspired me to try!
Joy @ Yesterfood.blogspot.com
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