Honey-Lavender Biscotti
The good news: The most flavorful biscotti are made with a small amount of fat.
Gather Your Ingredients
Before You Begin
Based on the flavors of a popular Provençal ice cream, these honey-lavender biscotti are best made with an assertive honey, such as a spicy clover. Dried lavender blossoms, also an ingredient in herbes de Provence, can be found in spice or herbal stores. If you can't find the lavender blossoms, this recipe makes very good honey biscotti.
Instructions
1.
Sift first four ingredients together in a small bowl.
2.
Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3.
Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
4.
Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.