These biscuits are simple, rustic, not overly sweet, but all the same, utterly addictive. They are the kind of biscuit an Italian Nonna would have in the biscuit jar, year-round, ready for dunking in coffee any time of the day. That’s exactly where this recipe came from, my Nonna. My mother tells me she can remember watching her making the dough in her back shed open kitchen, swatting away the bees as they were lured in by the smell of honey.
These biscuits are egg free, simply bound together with the honey and a little hot of strong black coffee. The addition of mixed spice; a combination of cinnamon, cloves, ginger and nutmeg give these biscuits a warm, spicy undertone which balances the sweet honey and nuttiness of the almonds.
Just like my Nonna, this is a no-nonsense, throw it all in and mix it up kind of recipe.
This is the type of recipe my Nonna would make in bulk because they keep for months. I’ve culled her quantities down to make roughly 24 biscuits, but it’s easy enough to double or even triple if you want to make more and store.
Honey Biscuits
Ingredients
Method
- Place all the ingredients into a large bowl and mix to combine thoroughly. I find using my hands the best way to do this. Cover with cling-film and refrigerate for 30 minutes.
- Preheat your oven to 180°C. Line two oven trays with baking paper.
- Dust your bench-top with a little flour and roll portions of dough into long lengths around 5 cm and 1½ cm thick. Cut roughly 6 cm lengths diagonally to make rough diamond shapes. Place onto prepared trays allowing space between each one for spreading.
- Cook for 15 minutes, or until golden. Allow to cool on a wire rack.
- Store in an airtight container for up to 3 months.
Recipe from my book Easy Home Cooking Italian Style – New Holland Publishers . Images – Jonathan VDK
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