I think next time I have tea with the queen, I'll make these. They taste so elegant with a hint of the promise of sunny spring weather. The main reason I made these is because I happened upon some culinary lavender and I really wanted to use it. Most recipes out on the Internet with lavender are for shortbread cookies or syrups. I get frustrated most times I make shortbread and I have no use for a syrup. Then I saw this - wonderful! I think this may be my favorite biscotti recipe now - it's still so crisp but it's not as sweet as most biscotti's. And the lemon glaze I decided to top it off with? Mmmm, I love the tang of lemon. I brought this into The Environment Report this morning and they all loved it! If you can recall, Lester challenged me to a "biscotti off" when I first started working there last August. I wonder how these would fare in a biscotti off, part two...
Lavender Honey Biscotti with a Lemon Glaze
Adapted from bake.mix.stir
- 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 (I used a raspberry infused honey)
- 1/2 teaspoon vanilla extract
- 2 tablespoons grated lemon zest
- 1 tablespoon dried lavender blossoms
- Juice of one large lemon
- Approx. ¾ cup powdered sugar
- Preheat oven to 350.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- In a large bowl, whisk sugar and eggs until it achieves a light lemon color. Mix in honey, vanilla, zest and lavender. Sift dry ingredients over the wet mixture and mix just until dough is combined.
- The dough will probably be a little sticky. Cut the dough in half and move one piece of dough to a parchment lined baking sheet. Using lightly floured or wet hands, stretch dough into a rough 13×2″ log. Repeat with remaining dough (you want them to be about 3″ apart on the baking sheet.) Pat down each dough a bit to flatten and to smooth the top. Bake for 20-30 minutes or until firm and golden brown – turning pan once halfway through.
- Cool the loaves for 5-10 minutes – until you can handle them. Lower the oven temperature to 325.
- Using a serrated knife, cut each loaf diagonally into 1/4 to 1/2″ slices. Lay slices back on the baking sheet and place in the oven. Bake 15 minutes, until dry, turning over after 7 minutes. Transfer biscotti to wire rack and cool completely.
- In a bowl with lemon juice, add in powdered sugar one tablespoon at a time until glaze at at the consistency you want. Drizzle on cooled biscotti and sit until dry to the touch.