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. Biscotti is the perfect pairing with your cup of tea. It’s a dippable cookie that is crunchy and buttery, which makes it the best with tea.

honey lavender and lemon biscotti recipe, recipe for lavender biscotti

Biscotti is a crunchy-style cookie. That’s why it’s twice baked, that is what helps it get it’s crunchiness and texture. If you live in a very dry climate (like the mountains) biscotti is a really awesome dessert because you can leave them out on the counter for days and they thrive in this environment, and will taste just as good for days after they are baked! Get the recipe for my Honey Lavender Lemon Biscotti below.

Tips for Making the Best Honey Lavender Lemon Biscotti

• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it’s still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it’s ready to use. You can even do this night before too. I currently have butter resting on my counter.

• When forming the biscotti log, make sure it’s even so the biscotti cooks evenly and you have even sized pieces.

• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that’s an indicator that you should have baked it a little longer. Everyone’s oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.

• For the second bake of the biscotti, make sure it’s golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone’s oven is a little different. Set a timer for 2 minutes and go from there.

• Since this biscotti has a glaze on it, it needs to set up. I like to bake this the night before I plan to enjoy it, as the glaze is best when it sets up overnight. You could also drizzle the glaze on top, instead of glazing one side. I like more glaze, so that’s why I chose this method here.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

honey lavender and lemon biscotti recipe, recipe for lavender biscotti

Honey Lavender Lemon Biscotti

Recipe by MimiDifficulty: Easy
Makes

12

biscotti

Buttery and crisp lemon biscotti is topped with a honey lavender glaze for a biscotti that is ready for tea time.

Ingredients

  • Dough
  • 1/2 cup (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

  • 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)

Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • To make the dough: 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, and baking powder 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 or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
  • To make 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. Stir to combine completely.
  • Spread the glaze onto one side of each biscotti. Allow to set overnight before serving.
  • Store in a cool dry place for up to 7 days.

Notes

  • 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 or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

Did you make this recipe? 
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