HONEY AND ALMOND BISCOTTI

Honey and Almond Biscotti image

Provided by Peggy Markel

Yield Makes about 36 biscotti

Number Of Ingredients 9

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2 1/2 cups all purpose flour
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
5 large eggs
1 tablespoon honey
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 cup whole almonds, toasted

Steps:

Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in 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 tablespoon sugar. Bake logs until golden and firm to 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 sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.