2 1/4 c Unbleached all-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2/3 c Sugar
3 lg Eggs
3 tb Honey
1/2 ts Vanilla extract
2 tb Minced zest from 1 orange
1 tb Dried lavender blossoms (opt
Recipe by: Cook's Illustrated January/February 1994 Steve Johnson 1. Sift
first 4 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in
next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold
in until dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350 degrees. Halve
dough and turn each portion onto an oiled cookie sheet covered with
parchment. Using floured hands, quickly stretch each portion of dough into
a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie
sheet. Pat each dough shape to smooth it. Bake, turning pan once, until
loaves are golden and just beginning to crack on top, about 35 minutes.
4. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees.
Cut each loaf diagonally into 3/8-inch slices with a serated knife. Lay the
slices about 1/2-inch apart onthe cookie sheet, cut side up, and return
them to the oven. Bake, turning over each cookie halfway through baking,
until crisp and golden brown on both sides, about 15 minutes. Transfer
biscotti to wire rack and cool completely. (Biscotti can be stored in an
airtight container for at least 1 month). Makes 4-5 dozen
Based on the flavors of a popular Provencal ice cream, these honey-lavender
biscotti are best made with an assertive honey, such as a spicy clover.
Dried lavender blossoms, also an ingredient in herbes de Provence, can be
found in spice or herbal stores, or see Sources and Resources, page 32.
Steve Johnson is the chef de cuisine at Hamersley's in Boston MM Norma
Wrenn npxr56b
