Honey Biscotti

Introduction

These Honey Biscotti are elevated by a secret ingredient that adds depth without an overpowering coffee flavor. The warm spices and honey create a perfectly crisp, not-too-sweet cookie that’s ideal for dunking. You’ll love how the aroma fills your kitchen while they bake.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 22 biscotti

Ingredients

• 3 cups plus 2 tablespoons all purpose flour
• ½ cup dark brown sugar (packed)
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon baking powder
• ½ cup vegetable oil
• ½ cup honey
• ¼ cup brewed coffee
• 2 large eggs
• Confectioners’ sugar for dusting the tops of the biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, cinnamon, ground ginger, and baking powder.
3. In a separate medium bowl, whisk together the vegetable oil, honey, brewed coffee, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a sturdy spoon or spatula until a cohesive, slightly sticky dough forms.
5. Divide the dough in half. With lightly floured hands, shape each half into a log approximately 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, leaving several inches between them.
6. Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove the baking sheet from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).
7. Carefully transfer one log at a time to a cutting board. Using a serrated knife, slice the log on a slight diagonal into ½-inch to ¾-inch thick slices.
8. Place the slices cut-side down back onto the baking sheet. Bake for 7 minutes, then flip each biscotti over and bake for another 7-8 minutes, until they are dry and lightly toasted.
9. Transfer the biscotti to a wire rack to cool completely. Once cool, dust the tops lightly with confectioners’ sugar.

Variations

• Double-Bake for Extra Crispness: If you prefer a very hard, dry biscotti perfect for long coffee dunking, extend the second bake by 2-3 minutes per side.
• Chocolate Dip: After baking and cooling, dip one end of each biscotti in melted chocolate and let it set on parchment paper.
• Almond Slice Topping: Before the first bake, brush the tops of the logs with a beaten egg white and press whole almond slices into the surface for a decorative finish.
• Spice Adjustments: For a more pronounced spice flavor, add an extra ¼ teaspoon of cinnamon and a pinch of black pepper to the dough.

Tips for Success

• Use a serrated knife and a gentle sawing motion to slice the logs cleanly without crumbling.
• Let the baked logs cool completely before slicing; too warm and they will be crumbly, too cold and they may be too hard to cut.
• Ensure your baking powder is fresh for the right amount of rise and texture.
• For uniform slices, use a ruler as a guide when forming your logs and marking your cut lines.

Storage & Reheating

Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months. To refresh and recrisp, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes.

FAQ

Why is my dough so sticky?

The honey makes it naturally sticky. Use floured hands to handle it, and add a tiny sprinkle of flour to the dough if absolutely necessary, but avoid adding too much.

Can I leave out the coffee?

Yes, you can substitute it with an equal amount of water or milk. The coffee deepens the flavor of the honey and spices but is not strictly necessary.

My biscotti are crumbling when I slice them. What happened?

The logs were likely too warm or you cut them with a blunt knife. Let them cool for the full 15 minutes and use a sharp serrated knife with a gentle sawing motion.

How do I know when the first bake is done?

The logs should be firm to the touch, lightly golden, and a toothpick inserted into the center should come out clean or with a few dry crumbs.

Are these biscotti very sweet?

No, they are moderately sweetened by the honey and brown sugar. The confectioners’ sugar adds a final touch of sweetness, but the dominant flavors are honey and spice.

Can I make the logs ahead of time?

You can shape the logs, cover them tightly, and refrigerate overnight. Let them sit at room temperature for 20 minutes before baking as directed.