Honey-Almond Biscotti

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Honey-Almond Biscotti
Honey-Almond Biscotti

Ingredients

½ cup butter, softened

¾ cup honey

2 large eggs

1 tsp vanilla

3½ cups almond flour

2 tsp cinnamon

2 tsp anise seeds

1 tsp baking soda

½ tsp salt

1 cup sliced almonds

¾ cup dried unsweetened cranberries

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112 grams butter, softened

177 ml (255 grams) cup honey

2 large eggs

1 tsp (5 ml) vanilla

350 grams almond flour

2 tsp (10 ml) cinnamon

2 tsp (10 ml) anise seeds

1 tsp (5 ml) baking soda

½ tsp (2.5 ml) salt

110 grams sliced almonds

98 grams dried unsweetened cranberries

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • Preheat oven to 325°F (163°C).
  • In a large bowl, beat butter and honey until light and fluffy.
  • Beat in eggs and vanilla
  • In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
  • Stir in nuts and dried fruit until well distributed.
  • Mix dry ingredients into butter mixture until well blended.
  • Gather dough into a ball; cut in half
  • On a greased cookie sheet, shape each half of dough into a 10-by-3-by1-inch (25.4x7.6x2.5-cm) log.
  • Bake for around 20 minutes or until lightly browned and slightly firm.
  • Remove from oven; cool 5 minutes.
  • Move logs to a cutting surface.
  • Reduce oven temperature to 275°F (135°C).
  • Cut each log into ½-inch (1.3-cm) strips.
  • Return to baking sheet, arranging slices cut side up.
  • Bake for about 20 minutes until crisp throughout.
  • Cool completely on wire racks.
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Nutritional Info

Storage

Store in tightly covered container.

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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