Honey Almond Biscotti

Ingredients

• 3 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, at room temperature
• 2 eggs
• 3/4 cup strongly flavored honey, such as Orange Blossom or Buckwheat
• 2 packed teaspoons lemon zest, from about 1 large lemon
• 1 1/2 teaspoons vanilla extract
• 1 cup roughly chopped almonds
• 1 egg beaten with 1 teaspoon water, for egg wash
• Sugar, for topping

Directions

1. Set your oven racks in the middle and upper positions, then heat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and put it aside for a minute.
2. In a large bowl, use an electric mixer to beat the butter, eggs, and honey until the mixture looks creamy, about 3 minutes. Mix in the lemon zest and vanilla extract. Add the dry ingredients and beat just until everything comes together, then stir in the almonds.
3. Separate the dough into four equal pieces. Form each one into a log about 3 inches wide. Brush the logs with the egg wash, then give them a generous sprinkle of sugar. Bake until they’re golden, about 20 minutes. Remove the cookies from the oven and lower the heat to 300 degrees F.
4. Once the logs are cool enough to handle, slice each one on the bias into cookies about 1 inch wide. Arrange the cookies cut side down on the baking sheets and bake until toasted, another 15-20 minutes. Let them cool for 5 minutes, then move them to a wire rack to cool completely. Stored in an airtight container, the cookies will keep for up to 1 week.