Lavender 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 or maple syrup
1/2 teaspoon vanilla extract
2 tablespoons orange or lemon zest
1 to 1 1/2 tablespoons dried lavender blossoms
Preheat oven to 350 degrees. Adjust oven rack to the middle position. Lightly
grease three baking sheets (lining the baking sheet with parchment paper
prevents sticking and makes cleanup much easier or use the new Reynolds
non-stick foil).
In a medium bowl, blend 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 combined.
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't 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. 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. NOTE: 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.
Yields about 50 to 54 biscotti.
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