Anise Almond Honey Biscotti served on the table
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Anise Almond Honey Biscotti

Anise Almond Honey Biscotti - a healthier version but just as tasty as the original! One serving - 90 kcals, 3 g protein, healthy fats!
Course Baking, Dessert
Cuisine Italian
Keyword Almond Biscotti Recipe, Anise Biscotti, Honey Biscotti
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 40 biscotti cookies
Calories 90kcal
Author Roxana Begum

Ingredients

  • 3 ¼ cups flour (half whole wheat pastry flour + half all purpose flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup olive oil* light
  • 2 ½ tablespoons olive oil light
  • 5 tablespoons honey* light
  • 1/2 cup sugar*
  • 1/2 teaspoon almond extract* or 1 teaspoon vanilla
  • 1 ½ tablespoons anise seeds ground (adjust per taste)
  • 3 eggs small
  • 1 cup almonds whole, coarsely chopped
  • 2 tablespoons egg white
  • 1 tablespoon sugar (raw, turbinado)

Instructions

  • Position the rack in center of oven and preheat to 325°F*. Prepare the baking sheet by lining with parchment paper.
  • In a medium bowl - sift the flour, baking powder and salt. In a larger bowl - mix oil, honey, sugar, eggs, almond extract and ground aniseed.
  • Combine the flour mixture and egg mixture and stir with wooden spoon until well blended. Finally mix in the chopped almonds.
    Anise Almond Honey Biscotti dough after mixing well
  • The dough may be a bit sticky. Chill the dough in the refrigerator to allow it to firm up.
  • Divide dough in half. With floured hands, roll each dough portion into a cylindrical log about 10 inches long.
  • Carefully transfer both logs to prepared baking sheet spacing apart. Gently flatten and shape each portion into a 12 inch long and 3 1/2 inch wide log and make sure they are about 3 inches apart on the baking sheet, as the logs will spread while baking.
    Anise Almond Honey Biscotti dough shaped into logs
  • Whisk egg white in a small bowl and brush over top and sides of each dough log. Sprinkle the Turbinado raw sugar on the top of the logs.
  • Bake logs until golden brown about 25 minutes. Allow the baked logs to cool down completely. This step is important. You may give it some hours.
    Anise Almond Honey Biscotti dough logs after baking
  • Lower the oven temperature to 300ºF.
  • Transfer the baked logs to a wooden cutting board. Using a "sharp" knife cut logs diagonally into 1/2 inch wide slices.
  • Place the slices on the baking sheet, cut side down. Bake about 10 minutes and turn the biscotti over; bake about 8 to 10 minutes on the other side until just beginning to color.
  • Transfer to rack and cool. The anise almond honey biscotti should be dry and crisp. Store in airtight container at room temperature.

Nutrition

Calories: 90kcal