Honey and Almond Biscotti

• 2 1/2 cups all purpose flour
• 1 1/2 cups plus 1 tablespoon sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 5 large eggs
• 1 tablespoon honey
• 1 tablespoon grated lemon peel
• 1 1/2 teaspoons vanilla extract
• 1 cup whole almonds, toasted

1. Preheat oven to 375F.
2. Butter and flour large baking sheet.
3. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend.
4. Make well in center of dry ingredients.
5. Add 4 eggs, honey, lemon peel and vanilla to well.
6. Stir egg mixture until blended; gradually mix in dry ingredients.
7. Mix in almonds.
8. Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs.
9. Space logs 3 inches apart.
10. Using moistened fingertips, shape logs neatly.
11. Beat remaining egg in small bowl.
12. Brush logs generously with egg; sprinkle with 1 tablespoon sugar.
13. Bake logs until golden and firm to touch, about 15 minutes.
14. Cool logs on baking sheet 10 minutes.
15. Reduce oven temperature to 325F.
16. Transfer warm logs to work surface.
17. Cut on slight diagonal into 1/2-inch-thick slices.
18. Arrange slices, cut side down, on 2 clean baking sheets.
19. Bake until pale golden, about 8 minutes.
20. Cool completely.
21. Store airtight up to 1 week.

flour, sugar, baking powder, salt, eggs, honey, vanilla, whole almonds

Taken from www.epicurious.com/recipes/food/views/honey-and-almond-biscotti-103465 (may not work)