Honey Almond Biscotti

Recipe by TommyGato
READY IN: 1hr 10mins


  • 2
    cups flour
  • 34
    cup sugar
  • 34
    cup unblanched whole almonds (ground fine in a blender or food processor, raw or roasted)
  • 34
    teaspoon baking powder
  • 12
    teaspoon baking soda
  • 12
    teaspoon cinnamon
  • 14
    teaspoon salt (optional)
  • 34
    cup unblanched whole almonds (roasted)
  • 13
    cup honey
  • 13
    cup lukewarm water
  • 12
    teaspoon almond extract (optional) or 1 teaspoon vanilla (optional)


  • Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
  • Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
  • Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
  • Add honey-water and stir until all the ingredients are incorporated into a thick dough.
  • 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.
  • Bake at 350°F 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.
  • After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
  • Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
  • If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
  • Allow to cool in the pan and store in a tin or tightly closed container.
  • (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).