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Nut & Honey Biscotti

Nut & Honey Biscotti

This crunchy Italian cookie recipe isn’t traditionally very sweet, so just a touch of honey adds flavor along with mild sweetness. Dipping them in chocolate makes them extra special.


  • 1 cup whole raw almonds
  • 1 cup raw walnuts, coarsely chopped
  • 1 cup unsalted shelled pistachios
  • 3 large eggs
  • ⅔ cup honey
  • 1 tablespoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 cup white whole-wheat flour
  • ½ cup almond flour
  • 1 teaspoon aniseed, finely chopped
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 ¼ cups bittersweet, semisweet or milk chocolate chips, melted


  • Position racks in middle and upper third of oven; preheat to 325°F. Line a large rimmed baking sheet with parchment paper.
  • Bake almonds, walnuts and pistachios on the prepared baking sheet until lightly toasted, 8 to 10 minutes. Set aside to cool.
  • Whisk eggs, honey and vanilla in a medium bowl until well combined. Combine all-purpose flour, whole-wheat flour, almond flour, aniseed, baking powder and salt in a large bowl. Pour the egg mixture into the dry ingredients and stir to combine. Add the nuts and stir until evenly combined.
  • Divide the dough in half and shape into two 3-inch-by-12-inch logs on the prepared baking sheet. (Use wet hands to shape the logs without sticking to them.)
  • Bake until completely browned and firm when pressed in the middle, 30 to 40 minutes. Let cool on the pan on a wire rack for 30 minutes.
  • Reduce oven temperature to 200°. Line another large baking sheet with parchment paper.
  • Working on a cutting board and using a serrated knife, cut the logs into ½-inch-thick slices. Arrange the biscotti cut-side down on the prepared baking sheets.
  • Bake for 1 hour. Turn each biscotti over and continue baking until completely hard in the middle, about 1 hour more. Let cool completely on the pans on a wire rack.
  • Coat one cut side of each biscotti with chocolate. Return to the parchment-lined baking sheets and refrigerate until set, about 20 minutes.


  • Store uncoated biscotti airtight for up to 2 weeks; refrigerate chocolate-coated biscotti airtight between layers of parchment for up to 2 weeks.
  • Parchment paper

AUTHOR Joanne Chang
BRAND EatingWell

YIELD about 3 dozen
ACTIVE TIME 30 minutes
TOTAL TIME 5 hours


Per serving 160 Calories
Total Fat 9 g
Saturated Fat 2 g
Mono Saturated Fat 2 g
Cholesterol 16 mg
Sodium 29 mg
Fiber 2 g
Protein 4 g
Potassium 93 mg
Added Sugars 8 g
Total Sugars 9 g
Calcium 31 mg
Folate 21 mcg
Omega-6 2 g
Vitamin E 2 mg
Carbohydrate Servings 1

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