Everyone loves the delicate flavor of the lavender in these Almond Lavender Biscotti! They are low in calories and filled with good for you almonds.
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Biscotti Recipes
I collect biscotti recipes the way some people collect cat figurines. Well, I also collect cat figurines, but let's try and ignore my collecting issues, shall we?
Why biscotti recipes? Biscotti is so easy to bake. It doesn't have to rise much, stay moist, or be light and flaky, all words that strike terror in my heart. It's also pretty easy to find low fat and healthy biscotti recipes - always a bonus!
Easy Biscotti Recipe!
This biscotti is so easy! You process half the almonds in your favorite food processor until they are finely ground.
Mix the almonds with the other dry ingredients in a large mixing bowl. Add the honey and water and stir until just combined.
Line a baking sheet with parchment paper (or grease and dust with flour.)
Divide the dough into two loaves and bake per instructions. Cool slightly and cut with a serrated knife into ½ inch slices and bake again for about 30 minutes. Cool on wire racks.
Almond Lavender Biscotti
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!
I found this recipe in The Food Matters Cookbook from Mark Bittman.
Almond Lavender Biscotti
Ingredients
- 1 ½ cups almonds
- 1 cup all purpose flour plus more for dusting
- 1 ¼ cups whole wheat flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tbsp minced fresh lavender
- pinch of salt
- ¼ cup honey
Instructions
- 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 ¾ 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 ½-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.
Nutrition
Looking for more biscotti recipes:
Christine Van Mol says
was Walnuts a typo?
confused
Pam Greer says
Yes, I accidentally typed it instead of almonds in the first step.
Angel says
Why honey? Can I use sugar instead? I had these in Washington state when we went on vacation and oh sooo yummy
Pam Greer says
Honey not only adds sweetness but also flavor and texture. Because honey is sweeter than sugar, you would need to use more sugar.
Alyssa says
I've never baked with lavender but I'm so intrigued. These biscotti look great!
Rebecca Hubbell says
I absolutely love Biscotti, but I've never thought to make it with lavender, such a great idea and I can't wait to try this recipe!
Elvina says
Can you substitute with dried lavender? What would be the substitute amount?
Pam Greer says
I usually substitute 1/3 of the quantity of fresh for dried. So, 1/3 of a tablespoon.
grace says
i'm becoming more and more enamored of lavender. this is a great nosh. 🙂
Couscous & Consciousness says
I'm no baker either, Pam, which is one reason why I have always shied away from making biscotti - I've always worried that I would end up with something you could totally break a tooth or two on. Maybe I need to set that nervousness aside and give these a try.
Bella Rum says
I can almost taste it. Your pics are wonderful.
Sarah says
I made biscotti years ago. I think I'll try again and use this recipe. Thanks!
Rattlebridge Farm says
Almonds would be PERFECT with lavender! I can just imagine the two flavors coming together. I've never made biscotti. Your lavender blossoms are gorgeous, Pam. My bushes are dry and horrid. I had to search far and wide to find three sprigs for my carrots. :-0
Hope you have a wonderful weekend!
Mari @ Once Upon a Plate says
My mouth is watering ~ great combination of flavors. I want one! :o)
Stacy Brady says
Pam, next year you should plan a vacation out to the Sequim Lavender Festival. Brian and I went last year and we loved it!
http://www.sequimlavenderfestivalweekend.com/
Mary Lee says
Lavender as a cooking herb? I would never have thought of that.
I recently finished a book you might enjoy--Serena, by Ron Rash. Right now I'm reading Amy Falls Down by Jincy Willett. Liking that one, too.
Terri Steffes says
Yum. I love making biscotti, too. The perfect housewarming gift!
Marjie says
It's been a great week!
a quiet life says
oh so beautiful, i love your pics!
Joanne says
What a dainty coffee accompaniment! I wish I had one to dip this morning.