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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

Recipe Summary test

total:
5 hrs
Servings:
36
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 4.2g; carbohydrates 17.3g; dietary fiber 2g; sugars 8.6g; fat 9.4g; saturated fat 2.4g; cholesterol 15.5mg; vitamin a iu 32.2IU; vitamin c 0.2mg; folate 21.3mcg; calcium 31.3mg; iron 1.7mg; magnesium 25mg; potassium 93.4mg; sodium 28.5mg; thiamin 0.1mg; added sugar 8g.
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