I love the idea for these biscuits – made up of ingredients almost all in existence thanks to the bees, apis mellifera. It’s a good reminder that one in every three mouthfuls we eat is bee-dependent – not just fruits and nuts, but even the butter in the recipe since bees pollinate the crops grown as cattle feed.
The recipe is another from the marvellous Honey I’m Homemade book by May Berenbaum.
0.5 cup sugar
0.25 cup honey
0.5 teaspoon salt
1 teaspoon almond extract
0.25 teaspoon nutmeg
2 teaspoons baking powder
3 cups flour
0.5 cup chopped dried cranberries
0.5 cup chopped dried cherries
0.5 cup blanched sliced almonds, chopped
Cream butter and sugar together and mix in honey until smooth. Beat eggs until frothy and then add salt, almond extract, nutmeg and baking powder. Combine the creamed butter with the egg mixture. Add flour until dough is a consistency that can be handled. Refrigerate dough for an hour.
Preheat oven to 175 degrees. Divide chilled dough into 3 parts and flatten each third into a rectangle. Place a line lengthways down the centre of each rectangle and sprinkle with cherries, cranberries and nuts. Fold both sides of each rectangle into the centre over the filling and seal edges, making a ‘loaf’.
Place loaves on a greased baking tray and bake for 35 minutes, or until golden brown. Cut biscotti on a slant while hot into half inch slices. For crispier biscuits, return to oven for 5-10 minutes.
For more honey recipes, honey tasting notes, and stories behind extraordinary honeys, see my recently published Little Book of Honey.