Honey Almond Biscotti
Give this twice baked cookie at try!
  1. 1/2 cup butter or margarine
  2. 3/4 cup honey
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 3 1/2 cups all-purpose flour
  6. 2 teaspoons ground cinnamon
  7. 2 teaspoons aniseeds
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon baking powder
  10. 1/4 teaspoon baking soda
  11. 1 cup dried cranberries
  12. OR
  13. 1 cup candied cherries
  14. 3/4 cup slivered almonds
  1. Cream butter in large bowl with electric mixer; beat in honey, eggs and vanilla. Combine flour, cinnamon, aniseeds, salt, baking powder and baking soda in small bowl; mix well. Stir into butter mixture. Stir in cranberries and nuts. Shape dough into two 10 × 3 × 1-inch logs on greased baking sheet. Bake in preheated 350ºF oven about 20 minutes or until lightly browned. Remove from oven; cool 5 minutes. Remove to cutting board. Reduce oven temperature to 300ºF. Cut each log into 1/2-inch strips; place on baking sheet. Bake about 20 minutes more or until crisp throughout. Cool completely on wire racks.
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