mediumdessertvegetarianCC0 1.0 Universal
Honey Almond Twice-Baked Biscotti
Crisp, crunchy twice-baked Italian biscotti studded with roasted whole almonds, honey, and fresh orange zest.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
12servings
- All-purpose flour250 g
- Whole raw almonds100 g
- Sugar70 g
- Honey40 g
- Large eggs2 piece
- Baking powder1 tsp
- Orange zest1 tbsp
- Vanilla extract1 tsp
- Salt1 pinch
Preparation Steps
1
Preheat oven to 175°C and line a large baking sheet with parchment paper.
2
Whisk eggs with sugar, honey, vanilla extract, and orange zest until frothy.
3
Add flour sifted with baking powder and salt; fold in whole almonds and knead into a dough.
4
Shape into two 5-cm wide logs, bake at 175°C for 25 minutes, then cool for 10 minutes.
25 min timer
5
Slice diagonally into 1 cm cookies with a serrated knife, lay flat on sheet, and bake 10 minutes more at 160°C until crisp.
10 min timer
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Provenance & Public Domain Audit
Source: USDA Extension Service - Heritage Twice-Baked Cookies (U.S. Department of Agriculture)
Legal status: Public Domain - Works of the United States Government (17 U.S.C. § 105) / CC0 1.0 Universal • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
