Breakfast & Brunch:

Honey, Blueberry, and Almond Biscotti

The ideal pairing for your favorite cup of coffee, these summer-friendly biscotti are full of fresh almonds and sweet blueberries, all delicately balanced by smooth golden honey. Not overly sweet, they’re perfectly acceptable for breakfast – hey, there’s fruit!

Yield Makes 18-20 biscotti
Prep Time 20 minutes
Total Time 1 ½ hours

  • 1 stick unsalted butter, softened
  • ¾ cup Nature Nate’s pure honey
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp grated lemon zest
  • 1 tsp almond extract
  • ¼ cup dried blueberries
  • ¼ cup slivered almonds
  • ¼ tsp salt
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Heat oven to 325. In an electric mixer, beat the butter and honey until light and fluffy. Add in eggs, almond extract, and lemon zest, and beat until combined. Add in flour, salt, and baking powder. Mix stopping occasionally to scrape down the sides so all the dry ingredients are combined with the wet mixture. Fold in the dried blueberries and slivered almonds.

On a parchment lined baking sheet, shape the dough into two, 14 inch logs, spread at least four inches apart. Bake at 325 for 20-25 minutes or until lightly browned. Quickly remove the biscotti from the baking sheet, gently transferring them with the parchment paper to a cookie rack. Allow to cool for 15 minutes. Cut into one-inch thick slices diagonally, and return to parchment lined baking sheet on top of the cookie rack. Bake 20 more minutes. Allow to cool on cookie rack or enjoy immediately!

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