Nut & Honey Biscotti

Nut & Honey Biscotti

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From: EatingWell Magazine, November/December 2016

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.

Ingredients 36 servings

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Original recipe yields 36 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup whole raw almonds
  • 1 cup raw walnuts, coarsely chopped
  • 1 cup unsalted shelled pistachios
  • 3 eggs
  • ⅔ cup honey
  • 1 tablespoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1 cup white whole-wheat flour
  • ½ cup almond flour
  • 1 teaspoon aniseed, finely chopped
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1¼ cups bittersweet, semisweet or milk chocolate chips, melted

Preparation

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  1. Position racks in middle and upper third of oven; preheat to 325°F. Line a large rimmed baking sheet with parchment paper.
  2. Bake almonds, walnuts and pistachios on the prepared baking sheet until lightly toasted, 8 to 10 minutes. Set aside to cool.
  3. 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.
  4. 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.)
  5. 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.
  6. Reduce oven temperature to 200 degrees . Line another large baking sheet with parchment paper.
  7. Working on a cutting board and using a serrated knife, cut the logs into ½-inch-thick slices. Arrange the biscotti cut-side down on the prepared baking sheets.
  8. 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.
  9. Coat one cut side of each biscotti with chocolate. Return to the parchment-lined baking sheets and refrigerate until set, about 20 minutes.
  • 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 information

  • Serving size: 1 biscotti
  • Per serving: 160 calories; 9 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 4 g protein; 21 mcg folate; 16 mg cholesterol; 9 g sugars; 8 g added sugars; 32 IU vitamin A; 0 mg vitamin C; 31 mg calcium; 2 mg iron; 29 mg sodium; 93 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carbohydrate, 1 fat

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