Hazelnut-Lavender Biscotti

6 comments

Appears in Cook's Illustrated November/December 2012

Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.

SERVES Makes 30 cookies

TIME 1¾ hours, plus 50 minutes cooling

Hazelnut-Lavender Biscotti

WHY THIS RECIPE WORKS

We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts ...

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