In a bowl, use the dough hook to mix all the ingredients together until smooth.
Form two loaves on a lined cookie sheet, with each loaf approximately 14 inches by five inches.
Bake at 350 degrees Fahrenheit for 20-25 minutes, then let it cool.
For the glaze, mix confectioner’s sugar and water, then drizzle it over the biscotti.
Slice into biscottis.
Directions
About
Notes:
Store biscotti in an airtight container at room temperature for up to 1 week, or refrigerate up to 3 weeks. They freeze very well for up to 3 months. Thaw at room temperature.
Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
How much honey does this recipe need? It says 1-2 cups, that's a big difference.
It is supposed to be 1/2 cup - it has been updated :)