If only my mornings were as storybook as the pictures shown. In. My. Dreams. But then that’s what taking pictures are for…. right? Capturing our “castle in the air” and turning it into reality, or in this case just a staged moment in time. When I close my eyes and think of a biscotti, I imagine a quiet morning with the warmth from a cup of tea, relaxing scents of lavender & some meditation with the big man upstairs. Complete tranquility.
That is until my quiet thoughts are interrupted by sweet baby child who has spotted the tiniest bit of light coming through the curtains and realizes that the world has woken up and so must he. Such innocence. SO much love to be had.
And so then my day begins, my tea has gone cold and my biscotti has grown stale. Bring it.
This recipe is very easy to follow and the ingredients are simple. Do not be intimidated by the addition of lavender, if you have trouble finding some at your local spice store I recommend adding some other flare such as zest of a citrus fruit or sliced almonds. If not you'll still get a beautifully tasting honey biscotti. Enjoy!
2¼ cup all purpose flour
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
⅔ cup sugar
2½ tbsp honey
1½ tbsp dried lavender blossoms
1 tsp vanilla extract
Heat oven to 350 and line a baking sheet with parchment paper.
In a small bowl mix together flour, baking powder, baking soda and salt.
In a larger bowl (big enough to pour flour mixture in) really whisk together your sugar, eggs, honey, lavender & vanilla (for about a minute or two)
Begin adding your flour mixture to your wet mixture a little at a time until dough forms.
You have the option now of either halving the dough and making two long rolls which will in turn create 24 petite biscotti or you may do one large roll which will produce around 12-16 long biscotti. I did the first so I'lll explain that.
Halve your dough and turn both dough halves into a 12 x 3 inch loaf placing them on the lined baking sheet a couple of inches apart.
Pat dough to make sure the surface is nice and smooth.
Bake until loaves are golden and begin to form cracks on top for about 35 minutes making sure to rotate halfway through baking (my oven bakes really uneven so this is a MUST.)
Remove biscotti when done and let the loaves cool for about 10 minutes until you can handle and slice the dough (widthwise) into about ½ inch slices and then lay them on their sides (cut portion now exposed) on baking sheet.
Place back in oven for about another 10-15 minutes turning the cookie over halfway through baking. You want each side to be golden brown.
Remove from oven when ready and let cool on a wire rack.
This recipe is very easy to follow and the ingredients are simple. Do not be intimidated by the addition of lavender, if you have trouble finding at your local spice store I recommend adding some other flare such as zest of a citrus fruit or sliced almonds. If not you'll still get a beautifully tasting honey biscotti. Enjoy!