I’m guessing that at least once in your life you’ve had the not-so-awesome pleasure of biting into a slice of rock hard biscotti. You usually fall victim to such a thing at a neighborhood coffee shop, which serves up the “ubiquitous biscotti” half-dipped in chocolate. It’s appealing on the outside but when you bite into it, you realize you may need to take a trip to the dentist.
The first time I had homemade biscotti it was revelatory. I was over a friend’s house who wasn’t the most experienced baker, so my expectations weren’t ridiculously high. But one bite and I was blown away. It wasn’t what I was used to: hurt-your-teeth-rock-hard.
It was crumbly, yet firm and the perfect for dipping into coffee. After my first good biscotti experience, I set out to make a few recipes and each time was equally blown away. The difference between store-bought (or coffee shop-bought) and homemade is vast.
This version is an homage to one of my favorites: the graham cracker. This biscotti tastes very similar; uses graham flour; and is loaded with honey. It’s not too sweet, though I wouldn’t consider it savory either. It’s a good in between. After I made this, I had a bunch of people ask me if I was on the road to making s’more biscotti. My s’more-loving-self did think of that but I decided to go the simple route. I do, however, think dipping this graham cracker biscotti in hot chocolate would be a great idea.
Honey Graham Biscotti
- For the Dry Mix:
- 1 3/4 cups all-purpose flour
- 1 cup graham flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Wet Mix:
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup light or dark brown sugar
- 1/2 cup good-flavored honey (I used wildflower)
- 2 large eggs
- 1 teaspoon vanilla extract
- For Garnish:
- 1 teaspoon demerara sugar
- Preheat the oven to 350 degrees F. In a large bowl, mix together the dry ingredients: all-purpose flour, graham flour, baking powder, cinnamon, baking soda and salt.
- In a medium bowl, using a stand-up mixer with the paddle attachment, beat together the softened butter, brown sugar and honey, until light and fluffy, about 3-5 minutes. Add one egg; beat until smooth. And then crack in the second egg, along with the vanilla extract, and beat until completely incorporated.
- In two batches, add the dry ingredients to the wet ingredients, combining between additions. Divide the dough in two. Line a baking sheet with parchment paper and shape each half into a 12x3-inch log, being sure to space them a few inches apart - they do spread a bit. Sprinkle the tops with the demerara sugar and transfer the biscotti logs to the oven to bake for 20-25 minutes, until lightly golden brown.
- Carefully remove from the oven and transfer the biscotti logs to a cutting board. Turn the oven down to 325 degrees F. When the logs of biscotti are cool enough to handle (they should still be warm), use a serrated knife to cut each log diagonally into 1-inch slices.
- Place the slices of biscotti back on the baking sheet and bake for an additional 10 minutes, until they're a bit more dry, crisp and medium golden brown in color. Remove from the oven and cool completely on a wire rack. Biscotti are good for 5 days when kept in an airtight container.
Yield: 16 biscotti
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.