The delicate floral flavor of lavender pairs beautifully with almonds in these Almond-Lavender Biscotti.
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Well, so far for Lavender Week, I have shown you how to drink your lavender! But since this week is brought to you courtesy of The Novel Bakers – I felt that I must bake something. Unfortunately baking and I are not friends. Cooking, yes. Baking, no. There are way too many things that can go wrong in baking, believe me, I’ve experienced them all. But there is one thing I can bake – biscotti! Biscotti doesn’t have to rise much, or stay moist or do any of the other zillion things I can’t do when I bake.
And, if you are really lucky, you find a recipe that doesn’t even require a mixer. This recipe from The Food Matters Cookbook from Mark Bittman was so easy even I could do it!
This was wonderful. A soft hint of lavender and with the perfect amount of crunch. I love that the almonds were processed in a food processor to become almost another flour. As a matter of fact, I loved it so much that I processed all of the almonds not the half that was called for. I would like to tell you that I made a conscious decision to do that, but no, it was just me not paying attention to the recipe (see why I don’t bake?!). But since it was the oh-so-forgiving biscotti, it still came out wonderful!
Almond-Lavender Biscotti for Lavender Week
You're going to love how easy and delicious this Almond-Lavender Biscotti is!
Heat the oven to 350. Put half the walnuts in a food processor and pulse until finely ground. Place them in a large bowl with the rest of the almonds, the flours, sugar, baking powder, baking soda, lavender, and salt and mix well. Add the honey and 3/4 cup water and mix until just incorporated. Add a little extra water if needed to bring the dough together.
Lightly grease two baking sheets with a little oil and dust with flour (I just use parchment paper and only one baking sheet). Divide the dough in half and shape each half into a 2-inch wide log. Put each log on a baking sheet and bake until golden and beginning to crack on top, 30 to 40 minutes. Cool the logs on the sheet for a few minutes. Lower the oven temp to 250.
When the loaves are cool enough to handle use a serrated knife to cut on a diagonal into 1/2-inch slices. Place the slices on the sheets, return to the oven and leave them there, turning once, until they dry out some, about 25 to 30 minutes. Cool completely on wire racks.
Store in an airtight container.