Fathers Day Biscotti?
Honey Mustard Biscotti

Fathers Day Biscotti?

What dads really want, on father’s day, is something that goes with a cold beer. 

The idea of Father's Day was conceived slightly more than a century ago by Sonora Dodd of Spokane, Wash., while she listened to a Mother's Day sermon in 1909.

Thinking of her father, William Smart, a widowed Civil War veteran who was left to raise his six children on a farm, she told her pastor that fathers should have a similar holiday honoring them. Although she initially suggested June 5, her father's birthday, the pastors did not have enough time to prepare their sermons, and the celebration was deferred to the third Sunday of June.

The following year, June was chosen for the first Fathers Day celebration.  June 17, 1910, was proclaimed as father’s day, by Spokane's mayor, because it was the month of Smart's birth. The first presidential proclamation honoring fathers was issued in 1966 when President Lyndon Johnson designated the third Sunday in June as Father's Day. Father's Day has been celebrated annually since 1972 when President Richard Nixon signed the public law that made it permanent.

No matter what your dad does on father’s day, go golfing or fishing with the kids, or just lay around and relax, he is sure to enjoy these Fathers day Biscotti, with a nice cold one.

Fathers Day Biscotti Recipe

Ingredients:

• 4 eggs
• 2 cups all-purpose flour, plus more as needed
• 1/2 cup whole wheat flour 
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
•  

Honey Mustard Glaze

• 2 tablespoons butter, melted
• 2 tablespoons yellow mustard
• 3 tablespoons honey
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder

Directions:

1. Line baking sheet with parchment paper and set aside
2. Place one oven rack in the center position of your oven and preheat to 425 degrees F.
3. In a bowl mix the eggs and honey until well blended.
4. In a large bowl, blend the flour, baking powder, and salt.
5. Add the egg mixture to the flour mix and bend together. Being careful to not over mix.
6. Turn the dough out onto a lightly floured surface and gently knead it until it holds together, it may be a bit crumbly at first.  Wrap in plastic wrap and place in refrigerator for at least 30 minutes.
7. Cut dough into two equal pieces and shape each into an 8 to 10 inch log, transfer to the prepared baking sheet and gently flatten.

8.  Place baking sheet in oven and bake until the logs are nice and brown and the crust is firm to the touch, 20 to 25 minutes.

9.  While the biscotti are baking, whisk together the ingredients for the glaze and set aside. Remove from oven and cool for about 10 minutes.  Reduce oven temperature to 350 degrees F.

10.  Move biscotti to cutting board and cut on the bias into half-inch slices. Piece the log back together, and brush each with half of the honey mustard glaze

11.  Place biscotti on to baking sheet, standing them on their bottoms.

12.  Return to oven and bake until crisp and toasted, like a big hard pretzel, about 20-30 minutes.

13.  Remove from oven and transfer to cooling rack.

14.  Cool completely before serving or storing in air tight container.