Making biscotti might seem intimidating because of the “twice-baked” part, but it’s actually a straightforward process. Follow these detailed instructions, and you’ll be enjoying homemade Honey Almond Biscotti in no time!

Step 1: Preheat Oven and Prepare Baking Sheet

• Preheat your oven to 350°F (175°C). This temperature is ideal for baking the biscotti through without browning too quickly.
• Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.

Step 2: Combine Dry Ingredients

• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent texture and flavor.

Step 3: Combine Wet Ingredients

• In a separate medium bowl, whisk together the eggs, honey, olive oil, and vanilla extract (and almond extract, if using). Whisk until the wet ingredients are well combined and slightly emulsified. This helps create a smooth batter.

Step 4: Combine Wet and Dry Ingredients

• Pour the wet ingredients into the bowl with the dry ingredients.
• Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher biscotti. The dough will be slightly sticky, which is normal.

Step 5: Add Almonds

• Add the whole almonds to the dough.
• Fold them in gently until they are evenly distributed throughout the dough.

Step 6: Shape the Dough into Logs

• Turn the dough out onto a lightly floured surface.
• Divide the dough in half.
• Shape each half into a log, approximately 12-14 inches long and 2 inches wide. Gently roll and pat the dough to achieve a uniform log shape. Don’t worry if they are not perfectly smooth; rustic biscotti are charming!
• Place the logs onto the prepared baking sheet, leaving some space between them as they will spread slightly during baking.

Step 7: First Bake (Bake the Logs)

• Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown and feel firm to the touch. The baking time may vary slightly depending on your oven, so keep an eye on them.
• Remove from the oven and let the logs cool on the baking sheet for about 10-15 minutes. This cooling period is crucial for making them easier to slice.

Step 8: Slice the Biscotti Logs

• Reduce the oven temperature to 300°F (150°C).
• Using a serrated knife (a bread knife works best), carefully slice the slightly cooled logs into biscotti. Make the slices about ¾ to 1 inch thick. A serrated knife helps to cut through the almonds without crushing them and gives cleaner slices.
• For straighter biscotti, cut straight down. For slightly angled biscotti, cut on a diagonal.

Step 9: Second Bake (Bake the Biscotti Slices)

• Arrange the biscotti slices cut-side up on the baking sheet. You can place them closer together for the second bake.
• Return the baking sheet to the oven and bake for 15-20 minutes.
• Flip the biscotti slices and bake for another 15-20 minutes, or until they are golden brown and crisp. The second bake is what gives biscotti their signature crunch. Adjust baking time for desired crispness. For extra crunchy biscotti, bake a little longer. For slightly less crunchy, bake a little less.

Step 10: Cool Completely

• Remove the biscotti from the oven and let them cool completely on a wire rack. They will crisp up further as they cool.
• Once completely cooled, the Honey Almond Biscotti are ready to be enjoyed or stored.