Name: Honey-Lavender Biscotti Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24
Cuisine: Italian
Ingredients: 2¼ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ⅔ cup sugar; 3 eggs; 3 tbsp honey; 1½ tsp vanilla extract; 2 tbsp orange zest; 1 tbsp dried lavender blossoms

Photos of Honey-Lavender Biscotti Recipe

This honey-lavender biscotti recipe is based on the flavors of a popular Provencal ice cream. We recommend using assertive honey, such as spicy clover honey, for a more distinct flavor.

How To Make Honey-Lavender Biscotti

This honey-lavender biscotti recipe makes for a delightful tea time cookie! With a light floral taste, it is not too sweet and can be enjoyed on its own.

Prep: 30 mins

Cook: 1 hr

Total: 1 hr 30 mins

Makes:

Ingredients

2¼ cups all-purpose flour, unbleached
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup sugar
3 eggs, large
3 tbsp honey
1½ tsp vanilla extract
2 tbsp orange zest, minced
1 tbsp dried lavender blossoms

Instructions

Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
Sift the flour, baking powder, baking soda, and salt together in a small bowl.
Whisk the sugar and eggs in a large bowl to a light lemon color. Stir in the remaining ingredients.
Pour the dry ingredients over the egg mixture, folding it until the dough is just combined.
Halve the dough and grease a baking sheet with oil and line with parchment paper.
Place the halved dough about 3 inches apart on the baking sheet and using floured hands, quickly stretch each portion of dough into a rough 13x2-inch log.
Pat each dough shape to smooth it and bake for about 35 minutes until the logs are golden and just beginning to crack on top, turning once halfway through baking.
Cool the logs for 10 minutes and lower the oven temperature to 325 degrees F.
Cut each log diagonally into ⅜-inch slices with a serrated knife. Lay the slices cut side up and about ½-inch apart on the cookie sheet and return them to the oven.
Bake for about 15 minutes until crisp and golden brown on both sides. Turn over each cookie halfway through baking.
Transfer biscotti to a wire rack and cool completely before serving!