Preheat the oven to 170°C. Place hazelnuts on a baking tray and lightly toast for 10 minutes or until they’re slightly golden colour.
In an electric mixer, beat the butter until creamy. Then gradually add the eggs, sugar, honey and vanilla and mix until creamed.
Add flour, baking powder, salt and mix until just combined and smooth. Add the hazelnuts and mix in by hand.
On a lightly floured work bench, roll half of the dough into a log roughly 30cm long and 10cm wide and repeat for the remaining dough. Place logs on an oven tray and bake for 35 minutes or until the bottoms are lightly browed.
Let the logs of biscuits cool for 5 minutes and then cut them on a diagonal into slices 2-3cm wide. Place the biscotti back on the oven tray and bake for another 5 minutes. Turn the biscotti over and bake the other side for another 5 minutes or until golden. Best enjoyed with a cup of tea of coffee.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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