Honey Lavender Biscotti looks as pretty as they are delicious tasting!
Biscotti are traditionally served with a cup of coffee, tea, hot chocolate. They also make a delicious afternoon tea cookie. I like these Honey Lavender Biscotti for any special occasion or after dinner. Also great served with a sparkling wine or a sweet dessert wine for a wonderful treat. In other words, biscotti are good anytime!
Lavender is a favorite garden flower that has a distinct scent and it has been a favorite herb for centuries. Adding honey and lavender to these biscotti gives a hint of sweetness and floral. The historic use and recognition of lavender is almost as old the history of man. It lends a surprise taste sensation to these honey lavender biscotti. Lavender is an incredibly versatile herb for cooking. Check out What’s Cooking America’s web page on Culinary Lavender.
Also check out my Chocolate Biscotti recipe
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
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 should not change color during the second baking, so poke them to tell if they are 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. Do not 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.