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Honey-Lavender Biscotti Recipe:
Yields: 54 biscotti
Prep time: 30 min
Cook time: 45 min
2 1/4 cups all-purpose
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1 tablespoon dried culinary
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets
(lining the baking sheet with parchment paper
prevents sticking and makes clean up much easier).
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and
lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines.
To shape the dough into a log, lightly sprinkle flour on
the work surface, on top of the dough, and on your hands.
Use just enough flour to form
the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide
dough into six equal pieces. With your hands, pat and shape each piece into a loaf
approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each
prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly
pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front
to back and move from the top rack to the bottom one. Repeat this again after another 10
minutes). You can not judge the cooking by the color. The biscotti shouldn't change color
during the second baking, so poke them to tell if they're done. They should feel dry and
offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife,
cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides;
return slices, on baking sheets, to oven. Bake another 15 minutes.
crowd the biscotti slices on the baking sheet for their second baking as they need the hot
air to circulate to enable them to crisp up evenly. Remember biscotti will continue to
crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool
completely on wire racks.
Store biscotti in an airtight container. They will keep well for
a few weeks.
Yields about 54 biscotti.