Sometimes I wish I had afternoon tea every day. It's so nice to relax and just sip on a cup of tea and have a snack. I bought a couple of these adorable vintage tea cups and saucers at the thrift store in Bishop recently. When I brought them back, Thea said she also had some vintage tea cups from her Mom. She brought them in and we found that they went together perfectly! So, how else to celebrate besides using them to make afternoon tea.
This biscotti is one of Thea's favorite flavors - Lavender. We used ColorKitchen's natural food dyes to make it this beautiful lavender hue. Find the recipe and where to buy these extras (besides the bakery) below.
Honey Lavender Lemon Biscotti | Makes 1 Dozen Biscotti
- 1 stick (113 g.) organic butter, softened
- 170 g. organic sugar
- 2 tsp. organic lemon flavor
- 2 organic large eggs
- 255 g. organic flour
- ½ tsp. sea salt
- 1 ½ tsp. baking powder
- ¼ tsp. ColorKitchen Yellow Dye (optional, find here)
- 30 g. organic sugar
- 226 g. organic powdered sugar, sifted
- 15 g. organic raw honey
- just a drop or two of organic lavender flavor
- 3 T. water
- ColorKitchen Blue Dye (optional, find here)
- ColorKitchen Pink Dye (optional, find here)
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, 170 g. sugar and lemon flavor. Mix on low until all ingredients are combined.
Add the eggs and mix on low until combined.
In a separate bowl, add the four, sea salt, baking powder and yellow food dye (if using) and whisk together.
Add to the mixing bowl and mix on low until combined into a cookie dough.
On a cookie sheet with parchment paper, form a large log out of the cookie dough and flatten slightly so it’s about 1” thick.
Sprinkle the remaining 30 g. sugar on top of the dough.
Bake the cookie log for 25 minutes.
Take the log of dough out of the oven, slice it into 12 biscotti pieces, turn them on their sides and bake again for 20 minutes.
Once the biscotti has cooled, start the glaze. In the bowl of your stand mixer fitted with paddle attachment, add the powdered sugar, honey, lavender and water. Mix on low until all ingredients are combined. Add more water if needed for the consistency you like.
Add just a pinch of the blue and pink food dyes if you want a very light lavender color like I did. If you want a brighter purple, you can add ¼ tsp. of each.
Spread the glaze onto one side of each biscotti.
Allow to set before serving.
Store in a cookie jar.
Baker’s Note: Make these gluten free by substituting the organic flour for 270 g. organic gluten free flour blend.
High Altitude - bake at 350 degrees for 25 minutes, cut and bake again for 15 minutes