Honey Cake Biscotti

Honey Cake Biscotti

Makes 22 biscotti ½-3/4” wide
Author Wendy Sondov


  • 3 cups plus 2 tablespoons all-purpose flour
  • ½ cup dark brown sugar packed
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup vegetable oil
  • ½ cup honey
  • ¼ cup brewed coffee or espresso
  • 2 large eggs


  • Confectioners’ sugar for dusting the tops of the biscotti


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper. Set it aside.
  2. In a large bowl (or the bowl of an electric mixer), whisk together the flour, brown sugar, cinnamon, ginger, baking powder and salt.
  3. Add the oil, honey, coffee and eggs, and mix just until combined.
  4. Divide the dough in half. Form each half into a log (about 10 inches long and 3 inches wide) on the prepared baking sheet. Leave 3 inches between the logs.
  5. Bake for 30-35 minutes or until loaves are set.
  6. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes.
  7. Lower the oven temperature to 325° F.
  8. Slice both logs on a slight diagonal into ¾”- 1” thick biscotti.
  9. Stand the biscotti slices, slightly separated, on the parchment lined baking sheet.
  10. Return to the oven and bake for about 10-15 minutes or until mostly firm. Biscotti will get crisper as they cool.
  11. Remove from oven and cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
  12. Optional: Dust with confectioners’ sugar.
  13. Store in an airtight container at room temperature for up to 2 weeks.

Packing Tips

For long distance care packages, be sure to bake biscotti until crisp. Crisp biscotti stay fresh longer. Wrap bundles of 3-4 biscotti in plastic wrap. Stack wrapped bundles in a freezer weight ziplock bag or plastic storage container.