Honey Graham Biscotti
Coffeehouse biscotti is often rock hard. Food blogger Adrianna Adarme make your own honey graham biscotti on the Fresh Tastes blog.
- 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.