Desserts
Honey Almond Biscotti
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Ingredients
| ½ cup | Butter or margarine |
| ¾ cup | Bee Maid honey |
| 2 | Eggs |
| 1 teaspoon | Vanilla |
| 3½ cups | All-purpose flour |
| 2 teaspoons | Ground cinnamon |
| 2 teaspoons | Aniseeds |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Baking soda |
| 1 cup | Dried cranberries or candied cherries |
| ¾ cup | Slivered almonds |
Directions
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 10x3x1 inch logs on greased baking sheet. Bake in preheated 350F oven about 20 minutes or until lightly browned. Remove from oven; cook 5 minutes. Remove to cutting board. Reduce oven temperature to 300F. Cut each log into ½-inch strips; place on baking sheet. Bake about 20 minutes more or until crisp throughout. Cool completely on wire racks. Makes 3 dozen.Source: Recipe courtesy of The National Honey Board
