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Nut & Honey Biscotti

Nut & Honey Biscotti

This crunchy Italian cookie recipe isn’t traditionally very sweet, so just a touch of honey adds flavor along with mild sweetness. Dipping them in chocolate makes them extra special.


about 3 dozen

Prep Time

30 minutes

Total Time

5 hours


  • 1cup whole raw almonds
  • 1cup raw walnuts, coarsely chopped
  • 1cup unsalted shelled pistachios
  • 3large eggs
  • 3/5cup honey
  • 1tablespoon vanilla extract
  • 1 1/4cups all-purpose flour
  • 1cup white whole-wheat flour
  • 1/2cup almond flour
  • 1teaspoon aniseed, finely chopped
  • 1teaspoon baking powder
  • 1/4teaspoon kosher salt
  • 1 1/4cups bittersweet, semisweet or milk chocolate chips, melted


  1. Position racks in middle and upper third of oven; preheat to 325°F. Line a large rimmed baking sheet with parchment paper.
  2. Bake almonds, walnuts and pistachios on the prepared baking sheet until lightly toasted, 8 to 10 minutes. Set aside to cool.
  3. Whisk eggs, honey and vanilla in a medium bowl until well combined. Combine all-purpose flour, whole-wheat flour, almond flour, aniseed, baking powder and salt in a large bowl. Pour the egg mixture into the dry ingredients and stir to combine. Add the nuts and stir until evenly combined.
  4. Divide the dough in half and shape into two 3-inch-by-12-inch logs on the prepared baking sheet. (Use wet hands to shape the logs without sticking to them.)
  5. Bake until completely browned and firm when pressed in the middle, 30 to 40 minutes. Let cool on the pan on a wire rack for 30 minutes.
  6. Reduce oven temperature to 200°. Line another large baking sheet with parchment paper.
  7. Working on a cutting board and using a serrated knife, cut the logs into 1/2-inch-thick slices. Arrange the biscotti cut-side down on the prepared baking sheets.
  8. Bake for 1 hour. Turn each biscotti over and continue baking until completely hard in the middle, about 1 hour more. Let cool completely on the pans on a wire rack.
  9. Coat one cut side of each biscotti with chocolate. Return to the parchment-lined baking sheets and refrigerate until set, about 20 minutes.


Store uncoated biscotti airtight for up to 2 weeks; refrigerate chocolate-coated biscotti airtight between layers of parchment for up to 2 weeks.

Parchment paper

Nutrition Facts

Per serving (recipe makes about 3 dozen)

Calories 160kcal
Carbohydrate Total 17g
Total Sugars 9g
Added Sugars 8g
Fiber 2g
Total Fat 9g
Saturated Fat 2g
Mono Saturated Fat 2g
Cholesterol 16mg
Sodium 29mg
Protein 4g
Potassium 93mg
Calcium 31mg
Folate 21mcg
Omega-6 2g
Vitamin E 2mg