Lavender Orange Honey Biscotti

28 12 2010

I love lavender, and would make lavender shortbreads every year at xmas time. My mother stills talks about them. I ran across this recipe on this fabulous website mix.bake.stir for honey lavender biscotti.

My friend Cat thinks these biscotti taste like orange fruit loops…lol

I find that biscotti are forgiving with sweeteners, because they aren’t suppose to be ultra sweet AND they usually have a flavour that downplays any chemical taste you can get with splenda and some of the other sweeteners. The other nice thing is that I can sub in gluten free flour OR coconut flour because ‘rising’ isnt really a requirement; biscotti are suppose to be dense and heavy.
I think I have found my new post surgery baking niche… biscotti !

I like these biscotti, flavour is really wonderful and complex with the orange and lavender. This is a very traditional recipe as it doesn’t have any added fat.. which made me slightly nervous. Most biscotti have oil or some small amounts of butter in them, this has none ! The dough was tough to work with, and was resistance to kneeding, but I got it into logs, and onto the parchement for baking. The logs PUFFED up when I did the initial bake, so I these biscotti look like round melba toast…lol

I am bringing them to Thursday night group so the ladies and John can have a nibble to get feedback.

Lavender Honey Biscotti (from mix.bake.stir )

Ingredients:
2 1/4 cups all-purpose flour (i used my standard all-purpose-coconut flour mix)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar (subbed in Splenda here, 1/2 cup only)
3 large eggs
3 tablespoons honey (used my sugar free honey here.. but you could also use sf maple syrup)
1/2 teaspoon vanilla extract
2 tablespoons grated orange zest
1 tablespoon dried lavender blossoms

Preheat oven to 350.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

In a large bowl, whisk sugar and eggs until it achieves a light lemon color. Mix in honey, vanilla, zest and lavender. Sift dry ingredients over the wet mixture and mix just until dough is combined.

The dough will probably be a little sticky. Cut the dough in half and move one piece of dough to a parchment lined baking sheet. Using lightly floured or wet hands, stretch dough into a rough 13×2″ log. Repeat with remaining dough (you want them to be about 3″ apart on the baking sheet.) Pat down each dough a bit to flatten and to smooth the top. Bake for 20-30 minutes or until firm and golden brown – turning pan once halfway through.

Cool the loaves for 5-10 minutes – until you can handle them. Lower the oven temperature to 325.

Using a serrated knife, cut each loaf diagonally into 1/4 to 1/2″ slices. Lay slices back on the baking sheet and place in the oven. Bake 15 minutes, until dry, turning over after 7 minutes. Transfer biscotti to wire rack and cool completely

Yield was about 30 biscotti, give or take a oddly shaped end piece. These are small, but carby, so serving size would be two.
Nuts are 92 calories, 1.2g fat, 19g carbs, and 3g protein.
Enjoy these with a steaming hot tea and some good conversation.

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One response

28 12 2010
Cat

They definitely remind me of fruit loops! Ah my yoot. Lol

Making these in the new year for sursies!

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