Lavender Berry Biscotti

Tuesday May 21, 2013




Elemental Custard

Dried lavender is one of those flowers which smells gorgeous, looks lovely and doesnt wilt! What a wonderful centerpiece for your kitchen table.

AND you can use it in recipes to add a floral note that pairs perfectly with berries... and chocolate...

I had not really considered a recipe with lavender until my parents went to Prince Edward County for a weekend away and brought me back some lovely biscotti which had a mixture of berries, lavender and chocolate. They were so inspirational that I had to try my hand at using lavender in a biscotti. And it just so happened to be 9:30pm when this inspiration hit. Where the heck do you get lavender at 9:30 at night I ask? Foiled...

Elemental Custard

I managed to find some the next day... when the stores were open...

Dried strawberries... dried blueberries... lavender... these biscotti were a bit more pricey then my other creations.. but well worth it. YUM!

I make my biscotti generally with less sugar than most recipes- I also try and incorporate less refined sugars such as honey and maple syrup- Feel free to swap out all the sugar for honey!

It was a delight to be able to shoot these biscotti outside in the garden- As I was taking these pictures outside, there were gorgeous flower petals falling all over my set from a tree- love springtime!

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Recipe: Lavender Berry Biscotti

Makes ~30 cookies depending on the size you slice them

Ingredients:

2 1/2 cups flour (I used 1/2 kamut and 1/2 whole wheat pastry but this would work with all purpose, whole wheat or spelt too)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sunflower oil
1/2 cup honey, maple syrup or agave
2 eggs (remove 2 tbsp for the egg wash)
1 tbsp vanilla
1/3 cup dried strawberries diced
1/3 cup dried blueberries
1/3 cup chopped chocolate
2 tsp lavender buds, finely ground

Topping:
Egg wash
Coarse sugar

Method:

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.

In a small bowl, whisk flour, baking powder, lavender and salt. Using an electric mixer with the paddle attachment (or by hand) beat oil, honey and vanilla until light and fluffy. Beat the eggs in a seperate bowl, remove 2 tbsp and set aside for the egg wash. Add the eggs into the wet ingredients. Reduce speed to low and beat in flour mixture and the berries and chocolate.

Transfer dough to a lightly floured work surface and divide into 2 balls. Roll each into a narrow log and place on silpat. Flatten into a long rectangle ~9 x 2 1/2 inches and brush both logs with egg wash - sprinkle with coarse sugar if desired.

Bake for 25-30 minutes or until lightly golden. Remove from oven and cool for 10 minutes. Using a long serrated knife, cut logs at 45 degree angle into 1/2-3/4 inch slices on a cutting board. Place the cookies back onto the silpat and return to the oven. Bake for an additional 10-20 minutes or until golden. Remove from oven and cool on rack.

Biscotti keep very well in an airtight container for a week or 2!

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