Honey Almond Biscotti
Give this twice baked cookie at try!
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Ingredients
  1. 1/2 CUP BUTTER OR MARGARINE
  2. 3/4 CUP HONEY
  3. 2 LG EGGS
  4. 1 TSP VANILLA
  5. 3 1/2 CUPS FLOUR
  6. 2 TSP GROUND CINNAMON
  7. 2 TSP ANISEEDS
  8. 1/2 TSP SALT
  9. 1/2 TSP BAKING POWDER
  10. 1/4 TSP BAKING SODA
  11. 1 CUP DRIED CRANBERRIES OR CANDIED CHERRIES
  12. 3/4 CUP SLIVERED ALMONDS
Instructions
  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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