Thursday, January 13, 2011

Tea on Tuesday - on Thursday

I forgot what day of the week it is! Here is a tea treat, by special request from Karen, some Lavender for your tea table.

Lavender Honey Biscotti

Lavender, honey and pine nuts combine to make an elegant biscotti that will please everyone. And it’s simple to make. I have used organic dried English lavender flower buds (unopened flowers). If you use another type of lavender or fresh lavender, you may get a stronger or weaker lavender flavor.

2 and 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
2 TBSP. vegetable oil
1/2 cup sugar
1/2 cup honey
2 large eggs
1/2 tsp. vanilla
2 tsp. dried lavender buds
2/3 cup toasted pine nuts

Pre-heat the oven to 350 degrees. Line a baking sheet with parchment or a silicon baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt and lavender. In a separate bowl, combine the oil, honey, eggs and vanilla. Whisk until smooth. Stir the liquids into the flour mixture with a fork. Stir in the toasted pine nuts. Stir gently to form a soft dough. Knead lightly a few times by hand to form a ball. Divide the dough into two pieces. Form each piece into a log on the baking sheet, about 8 inches long, 2 and 1/2 inches wide, and 1 inch thick. Bake at 350 degrees for 25 minutes. Leave the oven on, and remove the biscotti. Cool a few minutes and remove to a cutting board. Trim off the ends, and slice each log into 10 pieces, about 3/4 inch wide. Lay the biscotti on their sides, and return to the oven for 10 minutes more. Cool. This makes a softer biscotti. If you like a very dry biscotti, extend the time for the second bake.
Copyright 2000-2011 by Invisible Loom and Craft, Renee Van Hoy. All rights reserved. Personal use only.

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