Italian Biscotti

Italian Biscotti

Prep Time 20 Minutes
Serves 6
Cook Time 20 Minutes
Difficulty Easy

Our organic inspector, Tiberio, makes organic honey. He has to drive his bee hives deep into the Sibillini mountains so that they are at least 3 miles from any conventional farming. I guess somebody worked out that bees can’t fly more than 3 miles. He’s a lovely guy and gave me this recipe for honey biscotti. Biscotti means twice cooked, which refers to the fact that you cook them once, in a long chunk, then cut them up and shove them back in the oven to dry them out a bit more. They are even better, crunchier and drier after a couple of days. We eat them with Darjeeling tea but they’re also great dipped in vin santo.


  • Flour - 300g/10.6oz
  • Honey - 200g/7oz
  • Eggs - 4
  • Almonds - 130g4/6oz toasted and skinned
  • Dry yeast – 1 tsp


Step 1
Preheat the oven to 180oC/350oF/GM4.
Step 2
Combine all the ingredients and mix well into a gooey dough.
Step 3
Roll a flat cylinder about 4cm/1¼ inches wide.
Step 4
Place on some greaseproof paper on a baking try and cook in the oven for 20 minutes, until golden.
Step 5
Cut into biscuits 1cm/½ inch thick and put them back in the oven on the baking tray.
Step 6
Serve cold with a cup of Darjeeling tea every afternoon for the next week.
Step 7
Makes 30-40 biscuits.