This crunchy Italian cookie recipe isn't traditionally very sweet, so just a touch of honey adds flavor along with mild sweetness. Dipping them in chocolate makes them extra special. Source: EatingWell Magazine, November/December 2016

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Ingredients

Directions

  • Position racks in middle and upper third of oven; preheat to 325 degrees F. Line a large rimmed baking sheet with parchment paper.

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  • Bake almonds, walnuts and pistachios on the prepared baking sheet until lightly toasted, 8 to 10 minutes. Set aside to cool.

  • Whisk eggs, honey and vanilla in a medium bowl until well combined. Combine all-purpose flour, whole-wheat flour, almond flour, aniseed, baking powder and salt in a large bowl. Pour the egg mixture into the dry ingredients and stir to combine. Add the nuts and stir until evenly combined.

  • Divide the dough in half and shape into two 3-inch-by-12-inch logs on the prepared baking sheet. (Use wet hands to shape the logs without sticking to them.)

  • Bake until completely browned and firm when pressed in the middle, 30 to 40 minutes. Let cool on the pan on a wire rack for 30 minutes.

  • Reduce oven temperature to 200 degrees . Line another large baking sheet with parchment paper.

  • Working on a cutting board and using a serrated knife, cut the logs into 1/2-inch-thick slices. Arrange the biscotti cut-side down on the prepared baking sheets.

  • Bake for 1 hour. Turn each biscotti over and continue baking until completely hard in the middle, about 1 hour more. Let cool completely on the pans on a wire rack.

  • Coat one cut side of each biscotti with chocolate. Return to the parchment-lined baking sheets and refrigerate until set, about 20 minutes.

Tips

To make ahead: Store uncoated biscotti airtight for up to 2 weeks; refrigerate chocolate-coated biscotti airtight between layers of parchment for up to 2 weeks.

Equipment: Parchment paper

Nutrition Facts

160 calories; 9.4 g total fat; 16 mg cholesterol; 29 mg sodium. 17.3 g carbohydrates; 4.2 g protein; Full Nutrition