Salted Honey Almond Biscotti

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Crunchy twice-baked biscotti infused with honey and studded with toasted almonds, finished with a sprinkle of flaky sea salt for contrast. This Italian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 cup toasted sliced almonds
• 1 tsp flaky sea salt

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt; set aside.
3. Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
4. Step 4: Beat in 2 large eggs, one at a time, followed by 1/4 cup honey and 1 tsp vanilla extract until fully combined.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated, then fold in 1 cup toasted sliced almonds evenly.
6. Step 6: Divide the dough in half and shape each half into a 12-inch long, 2-inch wide log on the prepared baking sheet, flattening slightly.
7. Step 7: Bake for 25 minutes until golden and firm to the touch. Remove from oven and let cool for 15 minutes.
8. Step 8: Using a serrated knife, slice each log diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
9. Step 9: Bake the slices for an additional 12-15 minutes, flipping halfway through, until crisp and golden brown.
10. Step 10: Immediately sprinkle 1 tsp flaky sea salt evenly over the warm biscotti. Cool completely on a wire rack before serving.