Ingredients
1/2 cup butter, room temperature
1/4 cup GOLDEN BLOSSOM HONEY
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
3/4 teaspoon baking soda
3/4 cup slivered almonds, coarsely chopped
1/4 cup crystallized ginger, coarsely chopped
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 350 °. Lightly grease a large baking sheet.
In a large bowl beat together butter, honey and sugar using an electric mixer. Add eggs one at a time and beat well. Mix in vanilla. Add flour and baking soda. Mix until just combined. Add almonds and ginger. Beat until just combined.
Gather dough into a ball and place on a lightly floured surface. Knead several times. Divide dough into thirds and shape each into a log. Place on the prepared baking sheet and pat each into a 10-inch x 2-inch log, making sure there is 3-inches between each log. Bake 20 minutes. Remove from oven, place baking sheet on a rack and cool 20 minutes.
Carefully remove logs from sheet and using a serrated knife, cut crosswise on a diagonal into 3/4-inch thick slices. Arrange slices, cut side down, on baking sheet. You may need to use 2 sheets to fit all slices. Bake in oven 10 minutes. Turn each biscotti over and continue baking another 5 minutes or until golden brown. Remove to rack to cool completely.
Yields: about 40 biscotti
In a large bowl beat together butter, honey and sugar using an electric mixer. Add eggs one at a time and beat well. Mix in vanilla. Add flour and baking soda. Mix until just combined. Add almonds and ginger. Beat until just combined.
Gather dough into a ball and place on a lightly floured surface. Knead several times. Divide dough into thirds and shape each into a log. Place on the prepared baking sheet and pat each into a 10-inch x 2-inch log, making sure there is 3-inches between each log. Bake 20 minutes. Remove from oven, place baking sheet on a rack and cool 20 minutes.
Carefully remove logs from sheet and using a serrated knife, cut crosswise on a diagonal into 3/4-inch thick slices. Arrange slices, cut side down, on baking sheet. You may need to use 2 sheets to fit all slices. Bake in oven 10 minutes. Turn each biscotti over and continue baking another 5 minutes or until golden brown. Remove to rack to cool completely.
Yields: about 40 biscotti
