Honey-Almond Biscotti
Prep:
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Cook:
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Ingredients
½ cup butter, softened
¾ cup honey
2 large eggs
1 tsp vanilla
3½ cups almond flour
2 tsp cinnamon
2 tsp anise seeds
1 tsp baking soda
½ tsp salt
1 cup sliced almonds
¾ cup dried unsweetened cranberries
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112 grams butter, softened
177 ml (255 grams) cup honey
2 large eggs
1 tsp (5 ml) vanilla
350 grams almond flour
2 tsp (10 ml) cinnamon
2 tsp (10 ml) anise seeds
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
110 grams sliced almonds
98 grams dried unsweetened cranberries
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 325°F (163°C).
- In a large bowl, beat butter and honey until light and fluffy.
- Beat in eggs and vanilla
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- Stir in nuts and dried fruit until well distributed.
- Mix dry ingredients into butter mixture until well blended.
- Gather dough into a ball; cut in half
- On a greased cookie sheet, shape each half of dough into a 10-by-3-by1-inch (25.4x7.6x2.5-cm) log.
- Bake for around 20 minutes or until lightly browned and slightly firm.
- Remove from oven; cool 5 minutes.
- Move logs to a cutting surface.
- Reduce oven temperature to 275°F (135°C).
- Cut each log into ½-inch (1.3-cm) strips.
- Return to baking sheet, arranging slices cut side up.
- Bake for about 20 minutes until crisp throughout.
- Cool completely on wire racks.
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Nutritional Info
Storage
Store in tightly covered container.
Notes
Used with permission from
SCD Recipe
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