Girl vs Dough – Salted Dark Chocolate Honey Biscotti

Salted Dark Chocolate Biscotti

Here it is, week number two of my guest post maternity leave kind of dealy I have going on! I am so happy that Stephanie has stepped in to share some of her baking genius just in time for the holidays. I came across Stephanie’s blog a while ago and am so happy that I did because I truly needed another blogger BFF that shared the same name as me! My friends all got a kick out of the fact that me, Stephie, and Stephanie all met up for lunch the last time Stephanie was in town. Thank God for all the different spellings and the fact that Stephie goes by Stephie instead of Stephanie!

Fun fact, Stephanie is on the baby bandwagon too! Finally, somebody I know is having a girl!!! Man, baby fever sure is going around!

So without further ado, here is my sweet friend with a recipe for some aaaahhhh-mazing biscotti!

Hi there, friends! I’m Stephanie and I blog about bread baking and other unique, tasty recipes over at Girl Versus Dough. I’m so excited to be sharing this recipe on Stefanie’s blog today because 1) this means she had her beautiful baby boy and that makes me SO HAPPY and 2) I brought you cookies. And I love sharing cookies, especially around the holidays.

Biscotti Making

If you haven’t made homemade biscotti yet, get thee to it. It’s one of the easiest types of cookies you’ll ever make and the results are so yummy — for example these, where salted dark chocolate (do I hear a choir of angels singing?), almonds and honey are involved. They’re perfect for the holidays, too, because they store well and they make for a great pairing with warm drinks like coffee, tea or hot cocoa.


I’ll admit that the process of making biscotti is a bit more involved than the usual scoop-and-dump method for cookies — you have to let the dough chill in the fridge, shape the wet dough into a log and then double-bake it — but that’s what makes biscotti so perfectly crunchy and flavorful. And because I can’t leave well enough alone, I like to dip my biscotti into melty chocolate, just as a bonus. But I don’t think many people would scoff at such a thing.

Salted Dark Chocolate Honey Biscotti

Stef already has been such an incredible friend and support system for my crazy-pants self during my own pregnancy, so the least I could do was share one of my new favorite cookie recipes on her blog today while she spends time enjoying her newly expanded family. I wish we lived closer together so I could also bring over meals/gobs of biscotti/hugs and offer to hold sweet baby Andy forever and ever. Instead I’ll just be over here, jumping up and down in excitement and holding a pretend air-baby as if it’s Andy. Too weird? I don’t care.

Girl vs Dough – Salted Dark Chocolate Honey Biscotti

Prep Time: 2 hours, 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 40 minutes

Yield: 32 Cookies


  • 1 1/2 cups whole, raw almonds
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup honey
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fine-grated orange zest
  • 1 egg beaten with 1 teaspoon water (for egg wash)
  • 1 1/2 cups semi-sweet chocolate chips
  • Sea salt, for sprinkling


  1. Heat oven to 350 degrees F. Place almonds in a single layer on a rimmed baking sheet. Bake 10 to 15 minutes, stirring once, until almonds are toasted. Let cool slightly, then roughly chop.
  2. In a large bowl, sift or whisk together flour, baking powder, baking soda and salt. In a separate large bowl or bowl of a stand mixer, combine eggs, oil, honey, sugar, vanilla and orange zest. Add dry ingredients to wet ingredients; stir until well combined. Stir in chopped almonds. Cover and chill dough for at least 2 hours.
  3. Line 2 baking sheets with parchment paper. Heat oven to 350 degrees F.
  4. When dough is fully chilled, divide in half. Using wet hands, shape both halves into 15-by-2-inch logs on one parchment paper-lined baking sheet, at least three inches apart (they will spread quite a bit). Brush tops and sides lightly with egg wash.
  5. Bake 20 minutes until lightly golden and set. Cool 15 minutes on baking sheet.
  6. Reduce oven temperature to 325 degrees F. Using a sharp knife, carefully slice logs crosswise into 3/4-inch slices. Place slices cut-side down on the prepared baking sheets. Bake 15 to 20 more minutes until cookies are deep golden brown and crisp, turning biscotti once and rotating baking sheets halfway through. Let biscotti cool 5 minutes on baking sheets, then transfer to a cool rack to cool completely.
  7. Line baking sheets with clean parchment paper. Melt chocolate chips in microwave until smooth. Dip one end of each biscotti into chocolate, then transfer to baking sheets. Sprinkle lightly with sea salt. Chill biscotti in fridge 15 minutes until chocolate is hardened.


Recipe adapted from Williams-Sonoma Blog

Salted Dark Chocolate Honey Biscotti

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  1. YUM. I love biscotti and this recipe sounds off the charts! I hope you and the bebe are doing well! xo

  2. Whoa! That looks beauuuuutiful! I want some of those right now! Love the combination of flavors. Thanks for sharing! Have never made biscotti, but always wanted to try!

  3. Thanks for letting me guest post, friend! I hope you’re getting lots of good snuggle time in with the babe :)

  4. Beautiful post! This biscotti looks delicious especially dipped in chocolate!

  5. I JUST made biscotti tonight! Its a sign. Im sure of it.

  6. yay the 3rd Stephanie! This biscotti looks INSANE-I love all the flavors here, salted caramel is my new love, and dark chocolate is my forever love. and honey and salty/sweet are always cherries on top of the sundae. MMM!

  7. These biscottis would be the perfect welcome home from the hospital, here eat something delicious gift! So good!

  8. Love biscotti! This sounds fabulous!

  9. They look so beautiful and even, so professional!

  10. These look delicious – I am always a fan of the almond based biscotti since I am NOT an anise fan. Love the addition of the honey and salted dark chocolate here.

  11. Oh goodness do those look lush! I’d love two or five with my breakfast please?

  12. GREAT idea having guest posts during your maternity! YAYYYY! This way you can be a mom and still be involved in the blogging community!

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