Honey Almond Biscotti Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018

The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.

Note: The taste of honey varies wildly between types. Because it acts as the primary sweetener in these cookies, be sure to choose a strongly flavored honey, such as Orange Blossom or Buckwheat.

Recipe Details

Honey Almond Biscotti Recipe

Active 25 mins
Total 65 mins
Serves 32 cookies

Ingredients

  • 3 1/2 cups (about 17 1/2 ounces) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 2 eggs

  • 3/4 cup strongly flavored honey, such as Orange Blossom or Buckwheat (see notes)

  • 2 packed teaspoons lemon zest, from about 1 large lemon

  • 1 1/2 teaspoons vanilla extract

  • 1 cup roughly chopped almonds

  • 1 egg beaten with 1 teaspoon water, for egg wash

  • Sugar, for topping

Directions

  1. Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

  2. In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds.

  3. Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F.

  4. When cool enough to handle, cut each log on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week.

Special equipment

electric beater, baking sheets, parchment paper

This Recipe Appears In

Nutrition Facts (per serving)
142 Calories
5g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 142
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 11%
Cholesterol 25mg 8%
Sodium 64mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 3g
Vitamin C 0mg 1%
Calcium 21mg 2%
Iron 1mg 5%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)