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Cookies with Nuts
walnut and honey biscotti
Walnut and Honey Biscotti (with walnuts, almonds, dried cranberries, raisins and honey, without eggs, without shortening)
Originated from: Italy
Occasion: Special times
Contributed by: Rita Ferrara

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2/3 cup walnuts, chopped
1/3 cup blanched almonds, lightly roasted, chopped
1/2 cup dried cranberries (or dried cherries)
1/4 cup raisins
1/3 cup honey
1/4 cup water
1/8 cup sugar
2 cups flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons baking powder

Equipment needed
Cookie sheet
Parchment paper

*Makes about 2 dozen biscotti


Combine nuts, cranberries and raisins.

Combine flour, sugar, salt, nutmeg and baking powder.

Combine flour and nut mixture.

Warm up the honey.

Add the water to the honey.

Incorporate the honey mixture with the flour mixture and work into a dough (Add more flour if the mixture is too wet for a biscotti-style log, add a touch more water if it is too dry).

Divide the dough into 2 parts.

Shape into biscotti logs -- about 3 inches wide and 2 inches high.

Line cookie sheet with parchment paper and place logs on it.

Bake in 350 F degree oven until golden brown -- 20 to 25 minutes.


Cut into 1/2 inch slices.

Place the slices on cookie sheets, side by side.

Bake in a 350 F degree oven for 5 minutes.

Cool. Store in fridge until needed.

Serve at room temperature.


Rita Ferrara's vegan-style biscotti (some vegans allow for honey in their diet, others do not) are less sweet than the average Tuscan biscotti. Nonetheless, they are relatively easy to do and taste quite good. As dried cherries are sweeter than cranberries they will help make the cookie sweeter if used, but as they are also incredibly expensive, using cranberries makes this recipe a lot more economical. Currants can also be used as a substitute for cranberries, and increase sweetness if desired, but then, of course, the biscotti will not look as pretty without that dash of red color. Photo and notes: Mary Melfi.

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