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Honey
Almond Biscotti
(makes
3 dozen)
Ingredients
1/2
cup butter or margarine
3/4 cup honey
2 eggs
3 1/2 cups all-purpose flour
2 teaspoons aniseeds
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dried cranberries or candied cherries
3/4 cup slivered almonds
Directions
Using
electric mixer, beat butter; gradually add honey, eggs and
vanilla, beating until smooth. In small bowl, combine flour,
aniseeds, cinnamon, baking powder, salt and baking soda;
gradually add to honey mixture, mixing well. Stir in cranberries
and almonds.
Shape
dough into two 10x3x1 inch logs on greased baking sheet.
Bake at 350 degrees for 20 minutes or until light golden
brown. Remove from oven to wire rack; cool 5 minutes. Reduce
oven to 300 degrees. Transfer logs to cutting board. Cut
each log into 1/2-inch strips; arrange on baking sheet.
Bake 20 minutes or until crisp. Cool on wire racks.
*Recipe
provided by The National Honey Board
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