These are a lovely, quick and easy little biscotti that goes just perfectly with a hot cup of tea. (I would like to try them with brown sugar next time or all honey, but I only had caster sugar.) You really do need a beautifully flavoured honey as it just shines in these crunchy little bites. So do try and get hold of a good quality honey.



Honey & Almond Biscotti
serves 30 / approx. 54 calories per serve
approx. macronutrient breakdown: 2.5g fat / 7.2g carbs / 1.6g protein
printable recipe

Ingredients
1 cup almonds, whole
1 cup wholemeal plain flour
1/4 tsp baking powder
1/4 tsp bicarbonate soda
1/3 cup caster sugar
2 tbsp Leatherwood honey
2-3 tbsp cold water

Method
Preheat oven to 150° Celsius (fan forced) and line a baking tray with baking paper.
Finely chop 1/2 cup of the almonds and place in a large bowl.

Sift flour, baking powder and bicarb soda over chopped almonds. Add the sugar and remaining whole almonds. Stir to combine. Add honey and cold water as required. Stir until mixture just starts to come together. using your hand, knead until well combined.

Divide the dough in half and shape each half into a log about 15-18cm long. It is quite a delicate dough, so just carefully press it into shape. Press down the tops slightly to flatten a bit. Place on baking tray and bake for 18-20 minutes until lightly golden and firm. Remove from oven and allow to cool completely. Reduce oven temperature to 130° Celsius.

Using a serrated knife, cut the logs into 1 cm slices. Place slices, in a single layer onto tray. Cook for 15 minutes or until lightly browned and firm. Transfer to a wire rack and allow to cool before serving.