This is the old recipe.Optionally, you can add white or chocolate chips to the batter (about 1/2 cup), or nuts. You can also sprinkle an minimally refined sugar such as muscovado sugar on top of the biscotti before baking.
In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
In a separate bowl, add all the dry ingredients and mix until well blended.
Add the dry mixture to the wet mixture and mix again until well blended.
Mold the mixture into two balls of dough. Place each ball of doughon oiled, buttered, or stick-free cookie sheet. Shape each ballof dough into a low, flat log. It will expand and rise somewhat, soaccount for a small amount of growth. Pack down the dough to remove airpockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
Bake the logs for about 20 minutes, or until lightly browned andcake-like. Take the logs out of the oven and reduce the temperature to275 degrees F.
Cool the logs for about 10 minutes and then slice each log intothin strips about 1/2 inch in thickness. Place the slices on their sideon the cookie sheet, and then bake for about 15 minutes, or until theyare fully crisped.