Ok so I've always scrolled past biscotti recipes on the web because I thought it required some sort of special technique or it was one of those things that would be too difficult to make. I decided to try something new this weekend taking the challenge of making these crumbly cookies that will pair so well with my AM coffee. When I read the directions, I laughed at myself for being so foolish and for finding out it is literally the easiest thing to make!! I decided to make my own recipe since I wanted to add some fun flavors and colors (I love bright colors in my foods) and I also didn't want it to be so heavy on the sugar. I decided to go with lavender because it pairs well with tea, and then dark chocolate pistachio for my coffee! (I may or may not finish these before the AM arrives) down below you'll find the recipe for both!
For for the white chocolate, honey & lavender Biscotti
You'll need
2 1/4 cups almond flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup honey 3 large eggs 1/2 teaspoon pure vanilla extract 2 tablespoons orange zest 1 tablespoon dried culinary lavender blossoms
white chocolate (I used melt wafers- this was the only "non organic" product I used)
To make
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes clean up much easier).
In a medium bowl, sift flour, baking powder, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and pistachios. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines.
To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can not judge the cooking by the color. The biscotti should not change color during the second baking, so poke them to tell if they are done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks.
once cooled, melt your chocolate and have extra lavender at hand to sprinkle on top! Take a spoon and spread white chocolate generously on biscotti and sprinkle with lavender flakes. Place in the fridge to harden and have this biscotti ready to be paired perfectly with your afternoon tea!
For the milk chocolate, sea salt, & pistachio biscotti
You’ll need
2 1/4 cups almond flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup honey 3 large eggs 1/2 teaspoon pure vanilla extract 2 tablespoons orange zest Half a cup of crushed pistachios Dark chocolate wafer melts
To make
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes clean up much easier). In a medium bowl, sift flour, baking powder, and salt together; set aside. In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines. To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them. Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can not judge the cooking by the color. The biscotti should not change color during the second baking, so poke them to tell if they are done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack. Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks.
once cooled, melt your chocolate and have extra pistachios and sea salt at hand to sprinkle on top! Take a spoon and spread milk chocolate generously on biscotti and sprinkle with pistachio and sea salt! Place in fridge for about an hour to harden and there you have it, the perfectly paired sea salt, chocolate & pistachio biscotti to go well with your morning coffee!
