Honey Almond Biscotti
If you have around 1 hour and 5 minutes to spend in the kitchen, Honey Almond Biscotti might be a spectacular lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 184 calories. This recipe serves 32 and costs 29 cents per serving. 116 people were impressed by this recipe. A mixture of vanillan extract, honey, baking powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a Mediterranean dessert. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Honey, Anise and Almond Biscotti, Almond Biscotti, and Almond Biscotti.
Servings: 32
Ingredients:
3 1/2 cups (about 17 1/2 ounces) all purpose flour
1 cup roughly chopped almonds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg beaten with 1 teaspoon water, for egg wash
2 eggs
3/4 cup strongly flavored honey, such as Orange Blossom or Buckwheat (see note)
1/2 teaspoon kosher salt
2 packed teaspoons lemon zest, from about 1 large lemon
Sugar, for topping
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
hand mixer
wire rack
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. 2 In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds. 3 Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F. 4 When cool enough to handle, cut each log on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week.
Step by step:
1. 1
2. Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. 2
4. In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract.
5. Add dry ingredients and beat until just combined. Stir in almonds.
6. 3
7. Divide dough into four equal parts. Shape each part into 3-inch wide log.
8. Brush each log with egg wash and sprinkle generously with sugar.
9. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F.
10. 4
11. When cool enough to handle, cut each log on the bias to form 1-inch wide cookies.
12. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more.
13. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week.
Nutrition Information:
covered percent of daily need
