Honey Biscotti

Excellent served with coffee or as a snack alone, this charming twice-baked cookie is a variation on the classic crispy biscotti, but flavored with the delicate essence of honey and orange. although the honey marries beautifully with other flavors, it is still the most profound taste, so be sure to choose a high quality honey. Any nut can be used (even the traditional pine nut), but we're partial to how wonderfully pistachios complement the honey in this combination.

Steps

Preheat oven to 350f.

In a large bowl , combine the flour , baking powder , baking soda , cinnamon and salt.

Using the paddle attachment of an electric mixer , cream the butter until light and creamy.

Beat in sugar and honey until smooth , then add eggs one at a time.

Add vanilla and orange flower water and mix to thoroughly combine.

Mix dry ingredients into the wet just until mixed.

The dough should be stiff at this point.

Stir in the orange zest and pistachios.

Divide dough in half.

On a prepared baking sheet lined with parchment paper , shape each half into a 12x3-inch log.

Bake in the preheated oven for 20-25 minutes , until golden.

Remove from the oven and transfer logs to a cutting board.

Reduce oven to 325f.

While still warm , use a long serrated knife to cut each log diagonally into -inch slices.

If logs become cool and begins to crack when cut , rewarm in the oven for about 30 seconds until soft enough to slice easily.

Arrange the cut strips back on the baking.

Ingredients

butter, sugar, honey, eggs, vanilla, orange flower water, all-purpose flour, baking powder, baking soda, cinnamon, salt, orange zest, shelled pistachios