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© 2020 Dessert'D Organic Bake Shop

Honey Lavender Lemon Biscotti

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 12


Dough

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) plus 30 grams (2 tablespoons) organic cane sugar

2 teaspoons organic lemon flavor (like Frontier Co-Op)

2 organic large eggs

255 grams (2 cups) organic all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon ColorKitchen Yellow Dye (optional, find here)


Glaze

226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted

15 grams (2 teaspoons) organic raw honey

just a drop or two of organic lavender flavor

3 tablespoons water

ColorKitchen Blue Dye (optional, find here)

ColorKitchen Pink Dye (optional, find here)


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams 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-inch thick, should be 13 x 4 inches. Sprinkle the remaining 30 grams of sugar on top of the dough log.

Bake for 35 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes.

Then slice into 12 biscotti pieces and bake again for 20 minutes.

Once the biscotti has cooled, start the glaze. In the bowl of a stand mixer fitted with the 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 1/4 teaspoon of each.

Spread the glaze onto one side of each biscotti.

Allow to set before serving.

Store in a cool dry place, or in an airtight container for up to 7 days.


Gluten Free – Replace the organic flour for 270 grams (1 3/4 cups) organic gluten free flour blend.


High Altitude – Bake at 350°F for 30 minutes. Remove log of cookie dough from the oven and let rest for 10 minutes. Cut as instructed, and bake again for 15 minutes.