Honey Graham Biscotti Recipe | Fresh Tastes Blog | PBS Food

Honey Graham Biscotti That Won’t Break Your Teeth

Honey Graham Biscotti recipe

Follow PBS Food on Pinterest

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 - PBS Food Fresh Tastes BloggerAdrianna 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.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes