Honey Almond Biscotti

Honey Almond Biscotti

Using electric mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In small bowl, combine flour, aniseseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds. Shape dough into two 10x3x1-inch logs on greased baking sheet. Bake at 350°F for 20 minutes or until light golden ... [read full recipe below]

Yield: 3 dozen

Nutritional Information

  • per serving (1 cookie)
  • Calories: 121
  • Fat Total: 4 g
  • Cholesterol: 19 mg
  • Sodium: 69 mg
  • Carbohydrates: 19 g
  • Dietary Fiber: <1 g
  • Protein: 3 g
  • Calories from Fat: 29%

Ingredients

  • 1/2 cup - butter or margarine, softened
  • 3/4 cup - honey
  • 2 - eggs
  • 1 teaspoon - vanilla extract
  • 3-1/2 cups - all-purpose flour
  • 2 teaspoons - anise seeds
  • 2 teaspoons - ground cinnamon
  • 1/2 teaspoon - baking powder
  • 1/2 teaspoon - salt
  • 1/4 teaspoon - baking soda
  • 1 cup - dried cranberries
  • 3/4 cup - slivered almonds

Directions

Using electric mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In small bowl, combine flour, aniseseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds. Shape dough into two 10x3x1-inch logs on greased baking sheet. Bake at 350°F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F. Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.