Nut & Honey Biscotti
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.
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
1/2 starch, 1/2 other carbohydrate, 1 fat