They taste like honey cookies, but there’s something more here that makes them even better.
Perhaps it’s the biscotti shape? Or the extra chewiness that makes them more satisfying than a regular cookie? We’re not quite sure what it is that makes these biscotti recipe from Sara Bluma Fein our cookie of the season.
Can I use a bowl and fork instead of taking out my mixer? The answer is yes!
Just start by mixing the margarine through coffee mixture first. And yes, turbinado sugar does add a nice taste and twist, so go for it!
Then add the dry.
The mixture will be sticky, so it’s a good idea to use wet gloved hands to make your biscotti loaves so they don’t stick to you.
2 small loaves is perfect.
Like all classic biscottis, you’ll slice and bake these a second time.
- 4 Tbsp margarine (1/2 stick)
- 1/2 cup turbinado sugar (Sugar in the Raw. Can sub dark brown sugar)
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla sugar
- 1 tsp coffee dissolved in 1 Tbsp water
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- Preheat oven to 350F.
- In the bowl, combine margarine through coffee mixture. Mix until combined.
- Add dry ingredients. The dough will be sticky, and that’s fine.
- Using gloved wet hands, form 2 logs. Place on a lined baking sheet.
- Bake for 25 minutes or until golden.
- Cool a bit, then using a serrated bread knife, slice into biscotti. Lay flat on the baking sheet and return to oven for another 5-7 minutes to dry. Cool on a wire rack.