Honey Almond Biscotti

1. 1

   Preheat oven to 350u00b0F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.

2. 2

   Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.

3. 3

   Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.

4. 4

   Add honey-water and stir until all the ingredients are incorporated into a thick dough.

5. 5

   Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.

6. 6

   Bake at 350u00b0F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.

7. 7

   After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.

8. 8

   Place the biscotti on their sides and bake about 15 minutes at 300u00b0F until lightly colored and dry.

9. 9

   If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.

10. 10

    Allow to cool in the pan and store in a tin or tightly closed container.

11. 11

    (Note: I usually buy raw almonds and roast them myself in a 300u00b0F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).

* Per serving · 4 servings · Values may vary.