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.

Joanne Chang
Source: EatingWell Magazine, November/December 2016


Ingredient Checklist


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

  • 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.


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

160.2 calories; protein 4.2g 8% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 8.6g; fat 9.4g 15% DV; saturated fat 2.4g 12% DV; cholesterol 15.5mg 5% DV; vitamin a iu 32.2IU 1% DV; vitamin c 0.2mg; folate 21.3mcg 5% DV; calcium 31.3mg 3% DV; iron 1.7mg 10% DV; magnesium 25mg 9% DV; potassium 93.4mg 3% DV; sodium 28.5mg 1% DV; thiamin 0.1mg 7% DV; added sugar 8g.