HONEY, POPPY SEED BISCOTTI – Recipe

• 340g (1 Cup) Honey
• 80g (1/3 Cup) Unsalted Butter
• 1 Tablespoon Pure Vanilla Extract
• 4 Large (160g) Egg Whites
• 450g (3 + 2/3 Cups) Plain/All Purpose Flour
• 10g Baking Powder
• 1/4 Teaspoon Cardamom
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Salt
• 50g (1/3 Cup) Poppy Seed
• 160g (1 Cup, Packed) Raisins/Sultanas

METHOD:

1. Preheat the oven to 180C (350F). Grease a large baking pan with non-stick vegetable oil spray, then line with baking paper.
2. Combine honey, very soft butter and vanilla in processor whilst gradually pouring in the whites. Or beat together the ingredients till combined with a mixer with paddle attachment, then gradually pour in the egg whites till combined.
3. In a large bowl whisk together the dry ingredients. Add raisins and add the butter mixture to combine.
4. Place dough onto the pan spread into a log shape, then define the log shape on lined baking tray with damp hands. They should be really only about same width as your hands – the wider the log is the longer your slices of biscotti will be in the end.
5. Bake for 40-50 minutes until nicely golden & just cooked through. Test with a knife to see if it is still sticky in the centre as it can be hard to gage.
6. Remove from oven, cool completely, chill till solid – 20-30 minutes.
7. Slice into half cm slices with a chef knife in a rocking motion, back and forth as you gradually push down.
8. Lay them down on a baking tray without touching each other – they will not spread much anymore but will still stick when baked touching.
9. Bake until golden on both sides and just crisp when snapped in half. It should have a very subtle give right in the middle when pressed as it will firm up as it cools.