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 )

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.



One response

28 12 2010

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

Making these in the new year for sursies!

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