Recipe by Tina Yancey, Owner, Great Harvest Bread Co. in Birmingham
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
1. Preheat oven to 325°.
2. Combine flour, almonds, baking powder and salt in a medium bowl; set aside.
3. Place butter and sugar in a bowl of a mixer. Blend until butter is incorporated. Add eggs, honey and vanilla; mix well.
4. 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
