May 19, 2014

Honey Biscotti

These biscotti came from Girl vs. Dough. The chocolate and salt combination elevate this biscotti from ordinary to addictive. The honey does make the dough more prone to burning in the oven, though, so keep a closer eye as it is baking. Quite a tasty combination.

Honey Biscotti
1 1/2 cups almonds
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 eggs
1/2 cup canola oil
2/3 cup honey
1/3 cup granulated sugar
1 tsp. vanilla
1 1/2 cups semi-sweet chocolate chips
Sea salt, for sprinkling

Preheat oven to 350°F. Place almonds in a single layer on a rimmed baking sheet. Bake 10 to 15 minutes, stirring once, until almonds are toasted. Let cool slightly, and then roughly chop.

In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, combine eggs, oil, honey, sugar and vanilla. Add dry ingredients to wet ingredients, and stir until well combined. Stir in chopped almonds. Cover, and chill dough for at least 2 hours.

Preheat oven to 350°F. When dough is fully chilled, divide in half. Using damp hands, shape both halves into 15-by-2-inch logs on a silipat-lined baking sheet. Bake 20 minutes until lightly golden and set. Cool 15 minutes on baking sheet.

Reduce oven temperature to 325°F. Using a sharp knife, carefully slice logs crosswise into 3/4-inch slices. Place slices cut-side down on the prepared baking sheets. Bake 15 to 20 more minutes until cookies are deep golden brown and crisp, turning biscotti once and rotating baking sheets halfway through. Let biscotti cool 5 minutes on baking sheets, and then transfer to a cool rack to cool completely.

Melt chocolate chips in microwave until smooth. Dip one end of each biscotti into chocolate, then transfer to baking sheets. Sprinkle lightly with sea salt after chocolate is cooled enough that the salt won't melt. Chill biscotti in fridge 15 minutes until chocolate is hardened. Makes about 30 biscotti.

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