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Lavender Honey
Biscotti
Now I like the holidays as much as the
next person. Cinnamon and cloves. Chocolate and
Peppermint. The iconic seasonal flavors. It's not Christmas
until you get Peppermint Bark from Trader Joe's. It's so crucial
that my mom just shipped several packages of it to my sister in
China. She couldn't have Christmas without it.
But at least once during the holiday
season I need to bake something else. I need to bake something that
makes me feel like spring isn't that far off. This year, Lavender
Honey Biscotti did the trick. It's light and refreshing, but at the
same time warm and comforting with a cup of hot coffee.
The recipe is from Baking
Illustrated: By the Editors of Cook's Illustrated, one of my favorite
go-to baking books. I especially liked that the Lavender Honey
Biscotti was made without butter. The recipe testers found that
butter-less biscotti lasted up to a month before going stale, making these
biscotti perfect for holiday gift giving.
Lavender Honey Biscotti
2
1/4 cups all purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2/3
cup sugar
3
large eggs
3
tablespoons honey
1/2
teaspoon vanilla extract
1
tablespoon dried lavender blossoms
Preheat
the oven to 350 degrees and place a rack in the middle position.
Line a cookie sheet with parchment paper or spray with pan spray and set
aside.
Whisk
together the flour, baking powder, baking soda and salt. In another
bowl whisk together the sugar and eggs until smooth and slightly lightened
in color. Add the honey, vanilla and lavender to the eggs and
sugar. Gently fold in the dry ingredients until just combined.
It's ok if the dough is still a little sticky.
Divide
the dough in half and place both pieces on the cookie sheet. Gently
pat each piece into a rectangle roughly 2x12 inches. Bake for about
35 minutes, until golden brown.
Remove
from the oven and let cool for 10 minutes. With a serrated knife,
cut each loaf on a diagonal into 3/8 inch pieces. Place the cut
biscotti on a baking sheet, cut side up. Lower the oven to 325
degrees and bake for another 15 minutes, flipping each biscotti over about
halfway through baking.
Make
sure to let the biscotti cool completely before storing in an air tight
container. If you put them away still warm, they may have too much
moisture left in them and won't keep as long.
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