Almond & Rose Honey Biscotti
Preparation time: 60-80 minutes + 20-30 minutes cooling/ setting | Serves: 4-6 people
Biscotti is one of those lovely biscuits you’ll always find around in coffee shops, and while the store-bought version is delicious, homemade biscotti is even better.
I am an absolute biscuit fiend, so I rarely bake them at home. Resistance is futile and I'll find myself reaching for one after the other until the tray is polished off in a matter of hours! This time I was clever and picked a biscuit that, while delicious by itself, is at its absolute peak when dipped into a hot beverage. Serve it the Italian way with a bitter espresso, a milky tea, or hot chocolate if you're craving something ultra-indulgent.
What is biscotti?
Biscotti (or cantucci) is a crunchy Italian biscuit known for its signature oblong shape. The biscuits are shaped into logs, baked until lightly golden, then sliced and baked again. This double-baking process gives them that hard, crumbly texture that makes them perfect for dipping into coffee or tea. They're often flavoured with nuts or dried fruit and lightly sweetened, so the flavours are subtle rather than overpowering.
Why you’ll love this Almond Biscotti recipe -
This homemade biscotti recipe is a bit labour-intensive but also so much fun to make. The dry and wet ingredients are folded together into a dough, shaped into a log, and baked until golden with a crumbly crunch.
I've used almonds, which are a classic flavouring, but also added cinnamon, a touch of rose powder, and sea salt. Olive oil and eggs help bind the dough and keep that crispy texture, and I've used beautiful rose honey from a local producer, Maya Sunny Honey, for a delicate floral sweetness that pairs perfectly with the nuttiness of the almonds.
For a touch of decadence, I dipped half my biscotti in dark chocolate and sprinkled them with sea salt. They're the perfect little Italian cookies to kick off your day or finish your evening with a cosy cup of tea and a biscuit (or two) in hand.
Find more tips and suggestions in the recipe notes below.
Ingredients
165 gms flour + more to knead
50 gms almond meal
1 tsp cinnamon
1/2 tsp rose powder (optional)
1 tsp baking powder
Pinch of sea salt + more to serve
1/4 cup almonds, chopped
2 eggs
45 mls olive oil
1 tsp vanilla extract
125- 130 gms rose honey
80 gms dark/ milk chocolate (half a block or more, according to taste - for dipping)
Method
Preheat the oven to 170ºC and line a baking tray.
Combine dry ingredients in a large bowl, then add eggs, vanilla, oil and honey.
Add almonds and fold until you get a rough dough with no streaks of flour remaining.
Transfer to a lightly floured surface and knead gently until smooth.
Shape into an oval log with tapered ends and place on the baking tray.
Bake for 15 minutes, rotate, then bake 10 more minutes until lightly golden.
Allow the dough to cool (important you don’t skip this step!), then slice into desired thickness with a serrated knife.
Lay slices flat and bake for another 20 minutes, flipping halfway, until golden and crisp.
Melt the chocolate in a double boiler/ microwave.
Dip half of each cooled biscotti into chocolate, sprinkle with sea salt and let set.
Serve with tea, coffee or hot chocolate.
Swaps, Serves & Storage
What can I use instead of rose powder and rose honey?
You can swap rose honey to plain honey or maple syrup. You can also swap the rose powder with orange zest or leave out completely.What nuts can I use instead of almonds?
Try hazelnuts, pistachios or walnuts instead of almonds. Rose and pistachio are a beautiful combination, or the hazelnuts and chocolate will work together perfectly too!Do I have to use olive oil?
Swap to 50gms of butter for a richer, slightly softer texture.How long can I store the biscotti?
Store the biscotti in an air tight container or cookie jar for up to 2 weeks or freeze for up to 3 months.
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