Saturday, January 21, 2012
Honey Orange and Lavender Biscotti
It turns out that I had posted this recipe before. Not even that long ago. But I'll post it again since it was kind of hidden in another post.
HONEY ORANGE LAVENDER BISCOTTI
Whisk together in a large bowl:
2/3 cup granulated sugar
to this add:
3 Tablespoons honey
1/2 teaspoon vanilla
2 Tablespoons orange zest (I used the entire zest of one orange and didn't measure)
1 Tablespoon dried lavender blossoms (Please make sure they're not sprayed!!)
In another bowl, stir together:
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Add the dry ingredients to the wet and stir to blend.
Divide the dough into two or three portions and, on a lightly floured board (and with floured hands- it's sticky dough!) shape each into a log about 3 inches wide and 3/4 inch tall.
Place these on a parchment paper covered baking sheet (I use my big jelly roll pan) and bake for 25 minutes in a pre-heated 350*F oven. About half way through, rotate the pan so it bakes evenly. Remove from oven and allow to cool on racks for 10 minutes. Reduce oven heat to 275*F
Then, using a long, thin serrated knife, slice on a slight diagonal into 1/2 inch thick slices, like so:
Place these slices on the same parchment paper, cut side down (don't have them touching) and bake for an additional 15 minutes at 275*F.
Don't be tempted to over bake them because they will continue to crisp up as they cool. Bake them too long and they will be rock hard! (take this as a word of warning from someone who has done this)
Finished biscotti. Allow to cool fully, preferably on a rack for air circulation.
Supposedly, these will keep for weeks. I can't see them lasting that long- at least not at my house!
I remember I was so intimidated by biscotti until a few years ago when I decided to try to make some. They are really easy to make and look great. I've done lots of different kinds. One of my favorites (besides this one) is one with dried cranberries, almonds and orange zest.
And, biscotti are fat free except for the fat in the eggs (or nuts if you add them). Since the only liquid in them is generally eggs, they are also a great way to use some of those 'excess' eggs in a different way. These are going so fast, maybe I'll make a different flavor today. If only I had some pistachios- chocolate and pistachios are a great combo. Oh, and dried cherries. Or really about any kind of dried fruit (It has to be dried fruit of it is too wet and they don't crisp up). For a really elegant twist, you can dip one half or one side in chocolate. Great if you are having friends over for tea.