Vanilla Almond Biscotti

Recipe by Tina Yancey, Owner, Great Harvest Bread Co. in Birmingham 

December 15, 2015

Ingredients

  • 1 ⅔ cup all-purpose flour
  • 1 ⅓ cups sliced almonds
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon butter, softened
  • ⅔ cup sugar
  • 2 large eggs
  • 3 tablespoons honey
  • 1 ½ teaspoons vanilla extract
  • Raw sugar

Instructions

Preheat oven to 325°.

Combine flour, almonds, baking powder and salt in a medium bowl; set aside.

Place butter and sugar in a bowl of a mixer. Blend until butter is incorporated. Add eggs, honey and vanilla; mix well.

Add flour mixture to sugar mixture and blend until dough forms. Shape into a 9- by 5-inch log on baking sheet with wellfloured hands. Coat log with cooking spray and sprinkle with raw sugar. Bake 30 minutes or until golden and firm. Cool biscotti log on a wire rack until completely cool; cut into ¾-inch slices. Return to baking sheet cut side down and bake 15 minutes or until firm and dry. Cool completely on wire rack.

Yield: 14 biscotti

Ingredients

  • 1 ⅔ cup all-purpose flour
  • 1 ⅓ cups sliced almonds
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon butter, softened
  • ⅔ cup sugar
  • 2 large eggs
  • 3 tablespoons honey
  • 1 ½ teaspoons vanilla extract
  • Raw sugar
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