Honey Lavender Biscotti

I’ve never been a big biscotti fan unless there is chocolate involved. It took me a few years to pluck up the motivation to try biscotti at home because I just wasn’t that interested. When I finally did try it, I made myself try something new…without chocolate. I was trying to grow. I told myself that not all desserts have to have chocolate to be delicious (I still have to tell myself this on a regular basis). I’m really glad that I forced myself to try something new, because this is wonderful.

Mild and crunchy, this biscotti gets a very slight spiciness that I love from the lavender. It perfectly compliments coffee or tea, and because it’s already a dry cookie, it travels very well. I love packing these up for day trips to town where we can stop and buy fresh coffee to go with them. I never really thought I’d be a big biscotti fan, but this simple recipe changed my mind, and I’m really glad it did.

These are really easy to make, if a little bit time consuming. They have a longer baking time with a few extra steps that regular cookies don’t have. Even with the extra steps and time, though, they’re still very simple, and well worth trying.

To make these you need honey, finely grated orange zest, salt, baking powder, baking soda, sugar, eggs, dried lavender flowers, flour, and vanilla. You can usually find lavender flours at natural food stores, but if you’re unable to find them, these are still delicious without them.

In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside. In a medium bowl, whisk the eggs and sugar together for about a minute. Stir in the honey, vanilla, orange zest and lavender flowers until well combined. Add the flour and fold together with a rubber spatula until just mixed.

Divide the dough in half and place each half on a the prepared baking sheet.

Making sure your hands are well floured, shape the dough into 2 loaves about a foot long and 2 inches wide.

Bake for about 30 minutes, until golden brown and the top is cracking. Remove to a wire cooling rack to cool for 10 minutes. Reduce oven temperature to 325 degrees. Move the loaves to a cutting board and cut 3/8 to 1/2 inch slices diagonally and place the slices back on the baking sheet.

Place the sliced cookies back on the baking sheet and bake for about 8 minutes, flip the cookies over and bake for another 8 minutes. Allow to cool completely before serving.

Obviously, this is the perfect pairing with espresso, but it’s also perfectly suited to have with a cup of hot tea. I’m not a big crunch fan, so I dip mine in my tea. They are a great little treat in the afternoon to help me relax before getting dinner going for the family. If you’ve never tried biscotti before, I hope you give this one a try. It’s easy to make, and worth the time. Enjoy!

Honey-Lavender Biscotti
Makes about 50 cookies

Ingredients

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 eggs
3 tablespoons honey
1/2 teaspoon vanilla
2 tablespoons finely grated orange zest (1 large orange is usually all you need)
1 tablespoon dried lavender flowers

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Whisk the eggs and sugar together for about a minute. Stir in the honey, vanilla, orange zest and lavender flowers until well combined. Add the flour and fold together with a rubber spatula until just mixed.

Divide the dough in half and place each half on a the prepared baking sheet. With well floured hands shape the dough into 2 loaves about a foot long and 2 inches wide.

Bake for about 30 minutes, until golden brown and the top is cracking. Remove to a wire cooling rack to cool for 10 minutes. Reduce oven temperature to 325 degrees. Move the loaves to a cutting board and cut 3/8 to 1/2 inch slices diagonally and place the slices back on the baking sheet.

Bake for about 8 minutes, flip the cookies over and bake for another 8 minutes. Allow to cool completely before serving.

adapted from Baking Illustrated

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Comments

  1. bttrflybabydoll says

    I like the crunch! I have about a billion biscotti recipe saved up, but have never tried them yet. I really need to get to cracking on that! These look wonderful!

  2. jadesjoy says

    I made these today, but made a silly mistake – I hadn't on orange so instead of orange zest I used a spoonful of Marmlade instead! Boy, was it sticky. So I used more flour to handle it and it did turn out well considering the goof! (I'm always a bit too adventurous in the kitchen) It is crunchier than most Biscotti I have made, mainly because I usually make Vegan Biscotti I guess – but I liked it crunchier. Only thing is, with this recipe I only got about 24 – not 50? What did I do wrong :-(

  3. Aabc says

    I love the smell of these baking but this dough was way to wet to work with and the loaves spread into each other before setting in the oven. It either needs more flour or less egg. Also, when I zested my orange I only got one tablespoon so I had to use two oranges. I really wanted these to work but I think I will need to keep looking for a better recipe that incorporates orange zest