Slivered almonds, cranberries, anise seeds and vanilla extract are delicious additions to this Almond Biscotti Recipe.
Yields 3 dozen
1/2 cup butter, softened
3/4 cup honey
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons anise seeds
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dried cranberries
3/4 cup slivered almonds
Preheat oven to 350 F. Grease baking sheet; set aside.
Using electric mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth.
In small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
Shape dough into 2, 10-by-3-by-1-inch logs on baking sheet. Bake for 20 minutes, or until light golden brown.
Remove from oven to wire rack; cool 5 minutes.
Reduce oven to 300 F.
Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet. Bake 20 minutes, or until crisp. Cool on wire racks.