YIELD: 36 biscotti

½ cup softened butter
¾ cup honey
2 eggs
1 tsp. vanilla extract
3½ cups all-purpose flour
2 tsps. anise seed
2 tsps. ground cinnamon
½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 cup dried cranberries
¾ cup slivered almonds

1. Using a mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth.
2. In a small bowl, combine flour, anise seed, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10 x 3 x 1-inch logs on greased baking sheet. Bake at 350°F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes.
4. Reduce oven to 300°F. Transfer logs to cutting board. Cut each log into ½-inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks before displaying.

Recipe and photo: National Honey Board