The Honey Almond Biscotti with Bernard Michaud Traditional Summer Flower Honey

Traditional homemade italian cantucci or cantuccini cookies with almond nuts and honey


S60336 Traditional honey


  • 1/2 cup – butter or margarine, softened
  • 3/4 cup – Bernard Michaud Traditional Summer Flower Honey
  • 2 – eggs
  • 1 tsp – vanilla extract
  • 3-1/2 cups – all-purpose flour
  • 2 tsp – anise seeds
  • 2 tsp – ground cinnamon
  • 1/2 tsp – baking powder
  • 1/2 tsp – salt
  • 1/4 tsp – baking soda
  • 1 cup – dried cranberries
  • 3/4 cup – slivered almonds


  1. Using an electric mixer, beat butter until light; gradually adding honey, eggs and vanilla, beating until smooth.
  2. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt and baking soda; gradually add to the honey mixture, mixing well. Stir in cranberries and almonds.
  3. Shape dough into two 10x3x1-inch logs on greased baking sheet.
  4. Bake at 350°F for 20 minutes or until light golden brown.
  5. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F.
  6. Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet.
  7. Bake 20 minutes or until crisp.
  8. Cool and serve.

This recipe inspired by Honey.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s