Honey-Lavender Biscotti

Whenever I want to make a classic dish and I want to know all the ins-and-outs all the dos-and-don'ts, I turn to The New Best Recipe: All-New Edition except that I don't have the all new addition, I have the still-perfectly-good old addition.

I liked this book so much that I also acquired their The Best Recipe: Grilling and Barbecue and their Italian Classics (Best Recipe). Since the only baking that I feel fairly confident in is biscotti (don't have to worry about light, fluffy, or moist), I turned to the Italian book. There I found Honey-Lavender Biscotti.

Let me just say, this was possibly the best biscotti that I have ever made. I loved it! Biscotti dough is a strange thing, some recipes are so dry that you have to press everything together and pray that it doesn't crumble right before your eyes. But this dough, was wet, very wet. I sort of scooped it out and with heavily floured hands, patted it into shape. It came out perfectly, not too dry, with a wonderful texture.

I found the recipe online also at What's Cooking America. The only thing is in the directions where you are about to divide it into loaves, it tells you to divide it into 6 pieces, but then describes your 2 logs! The original recipe only has you divide it in half and make two logs. So, ignore the 6!

This will be my entry for this week's Weekend Herb Blogging hosted by Susan from The Well-Seasoned Cook.