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.
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.
Honey Lavender Lemon Biscotti
Makes 12 biscotti
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
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)
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.
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? Make sure to tag @mimibakescookies on Instagram!