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Miele Biscotti (Honey Biscotti)

Source: Gourmet Connection magazine3 cups sifted flour
3 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped almonds
1/2 cup shortening
3 eggs (reserve 1 egg white)
1/2 cup honeySift flour, measure, and resift with baking powder, sugar, and cinnamon. Add nuts. Cut shortening in with fingers until well blended. Warm honey slightly.Make a well in flour, put eggs and warm honey into it and knead into a smooth ball. Dough should be firm and manageable; if it is too soft and sticky, add more flour.Roll dough into oblong loaf 5 inches wide and 1/2-inch thick. Place on a greased cookie sheet, brush top with reserved egg white, and bake in moderate oven (350 degrees F) until golden brown, about 30 minutes.Cool slightly. Cut into 1-inch slices. Store in airtight container. They will keep fresh for weeks.

Neapolitan biscotti
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Rosemary biscotti
Rosemary Biscotti1/4 cup butter1 1/2 cups granulated sugar3 egg whites1 egg or 1/4 cup egg substitute2 teaspoons vanilla extract1/4 teaspoon almond extract1/4 cup minced fresh rosemary, divided1/2 cup currants, dried cherries or cranberries3 cups all purpo (Upload by user)

Rosemary pecan biscotti
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Soft anise biscotti
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Spumoni biscotti
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Peanut butter biscotti
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Gingerbread biscotti
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Pecan biscotti
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Double almond biscotti
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Raspberry cheesecake biscotti
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Anise biscotti
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Apricot-almond biscotti
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Chocolate biscotti
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Italian biscotti
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Marbled biscotti
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