Honey-Lavender Biscotti

Published January 1, 1994.

Why this recipe works:

We wanted a great biscotti recipe for crunchy—but not tooth-cracking—biscuits, full of flavor and easy to make. Our favorite combination of ingredients included whole eggs with no additional yolks or butter, because this resulted in the truest delivery—lean and direct—of the flavors in these… read more

We wanted a great biscotti recipe for crunchy—but not tooth-cracking—biscuits, full of flavor and easy to make. Our favorite combination of ingredients included whole eggs with no additional yolks or butter, because this resulted in the truest delivery—lean and direct—of the flavors in these cookies. (Cookies made with only whites were harder than hard.) We also found that biscotti recipes made with whole eggs got even better with time; they tasted great and remained very crisp after a week and, when stored properly (in an airtight container), they kept for a month.

less

Makes 4-5 dozen

Based on the flavors of a popular Provençal 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. If you can't find the lavender blossoms, this recipe makes very good honey biscotti.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection