Honey Biscotti Recipe

Name: Honey Biscotti
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Butter; Sugar; Honey; Eggs; Vanilla; Orange Flower Water; All Purpose Flour; Baking Powder; Baking Soda; Cinnamon; Salt; Orange Zest; Shelled Pistachios

Indulge in the irresistible crunch of these honey pistachio biscotti! This twice-baked treat elevates the classic Italian cookie with a delicate honey-orange flavor and the delightful crunch of pistachios. Made with high-quality honey for an unparalleled taste, these biscotti are perfect with coffee, tea, or enjoyed on their own as a delightful snack. The recipe is easy to follow, resulting in perfectly crisp cookies that will keep for weeks!

Prep Time 20 mins

Cook Time 60 mins

Calories 67.7 kcal

Protein 2g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Honey Biscotti

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How to Make Honey Biscotti

Preheat oven to 350f
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt
Using the paddle attachment of an electric mixer, cream the butter until light and creamy
Beat in sugar and honey until smooth, then add eggs one at a time
Add vanilla and orange flower water and mix to thoroughly combine
Mix dry ingredients into the wet just until mixed
The dough should be stiff at this point
Stir in the orange zest and pistachios
Divide dough in half
On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log
Bake in the preheated oven for 20-25 minutes, until golden
Remove from the oven and transfer logs to a cutting board
Reduce oven to 325f
While still warm, use a long serrated knife to cut each log diagonally into -inch slices
If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily
Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored
Remove from the oven and cool completely on wire racks, then store in an airtight container
[chefs
Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake
These cookies will keep for a few weeks stored in an airtight container
They also freeze nicely in an airtight plastic bag for a few months
]