Honey Graham Biscotti That Won't Break Your Teeth

I'm guessing that at least once in your life you've had the not-so-awesome pleasure of biting into a slice of rock hard biscotti. You usually fall victim to such a thing at a neighborhood coffee shop, which serves up the "ubiquitous biscotti" half-dipped in chocolate. It's appealing on the outside but when you bite into it, you realize you may need to take a trip to the dentist.

The first time I had homemade biscotti it was revelatory. I was over a friend's house who wasn't the most experienced baker, so my expectations weren't ridiculously high. But one bite and I was blown away. It wasn't what I was used to: hurt-your-teeth-rock-hard.

It was crumbly, yet firm and the perfect for dipping into coffee. After my first good biscotti experience, I set out to make a few recipes and each time was equally blown away. The difference between store-bought (or coffee shop-bought) and homemade is vast.

This version is an homage to one of my favorites: the graham cracker. This biscotti tastes very similar; uses graham flour; and is loaded with honey. It's not too sweet, though I wouldn't consider it savory either. It's a good in between. After I made this, I had a bunch of people ask me if I was on the road to making s'more biscotti. My s'more-loving-self did think of that but I decided to go the simple route. I do, however, think dipping this graham cracker biscotti in hot chocolate would be a great idea.