Store airtight up to 1 week


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups plus 1 Tbls. sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 5 large eggs
  • 1 Tbls honey
  • 1 Tbls. grated lemon peel
  • 1 1/2 tsps. vanilla extract
  • 1 cup whole almonds, toasted


Preheat oven to 375*F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in a large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 Tbls. sugar. Bake logs until golden and firm to the touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325*F.
Transfer warm logs to work surface. cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking shets. Bake until pale golden, about 8 minutes. Cool completely.

Makes about 36 Biscotti

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Submitted 6/13/05.
Source: Bon Appetit May 2000
Submitted By: Eileen Werth
Honey and Almond Biscotti