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Honey-almond Biscotti
Ingredients
3½ cups all-purpose flour
2 tsp. anise seeds
2 tsp. ground cinnamon
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup dried cranberries
3/4 cup slivered almonds
½ cup (1 stick) butter or margarine
¾ cup honey
2 large eggs
1 tsp. vanilla
Directions
Preheat oven to 180 ºC (350° F). Spray a large baking sheet with nonstick
cooking spray; set aside. In the Oster® Mixmaster® Stand Mixer, stir together
flour, anise seeds, cinnamon, baking powder, baking soda and salt; Stir in
cranberries and almonds; set aside. Separately, at medium speed, beat butter
until creamy. Beat in honey until smooth and light, and then beat in eggs one at
a time. At low speed, stir in flour mixture until just mixed, then stir in vanilla. On
prepared baking sheet, shape dough into two 25.4x33x2.54cm (10x13x1 inch)
logs. Bake at 180 ºC (350°F) for 20 minutes or until light golden brown.
Remove from oven to wire rack; cool 5 minutes. Reduce oven to 150 ºC
(300°F). Using 2 metal spatulas in tandem, transfer logs to a cutting board. Cut
each log into 1.27cm (1/2 inch) strips; arrange strips on baking sheet. Bake 20
minutes or until crisp. Remove from baking sheet to wire racks to cool
completely.