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Home » Farm to Kitchen

Honey Almond Biscotti

By Helen Brody (June 19, 2016)

honey01-lgAs honey bees gather pollen and nectar for their survival, they pollinate crops such as apples, cranberries, melons and broccoli. Some crops, including blueberries and cherries, are 90-percent dependent on honey bee pollination; one crop, almonds, depends entirely on the honey bee for pollination at bloom time.

Ingredients

  • ½ cup butter, softened
  • ¾ cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups flour
  • 2 teaspoons anise seeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup dried cranberries
  • ¾ cup slivered almonds

Using an electric mixer, beat butter until light, gradually add honey, eggs, vanilla, beating until smooth. In small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds. Shape dough into two 10X3X1 inch logs on greased baking sheet. Bake at 350 for 20 minutes or until light golden brown. Remove from oven to wire rack; cool five minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into ½ inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.
Yield: 3 dozen
Source:  National Honey Board

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