I bring to you today a new biscotti recipe. I have previously shared my chocolate almond biscotti and chocolate hazelnut biscotti and both have been a hit. Today I am sharing my recipe for Honey Lavender Almond Biscottis. I decided to experiment with the flavours and add honey and lavender because the two sound heavenly together.
As always my honey lavender almond biscottis do not have any butter in them. Traditionally they do not have butter because they are meant to preserve for the long winter months! I love this recipe, although next time I would make half the amount of glaze and add only half to the biscottis since it is pretty sweet! What I love is that these biscottis pair perfectly with a cup of tea or even a nice latte! What is great about this honey lavender biscotti recipe is that it can be made entirely in one bowl!
The perfect mixture of honey, lavender and toasted almond pieces.
These crunchy almond biscottis are sweetened with honey and enhanced further with a drizzle of a honey lavender glaze. The perfect treat to dunk into your morning coffee!
Preheat your oven to 350 degrees and place your blanced almonds on a baking tray lined with parchment paper. Bake the almonds for 10 minutes or until toasted brown. Be sure to keep an eye on them so they do not burn. Remove and let cool while you prepare the biscottis.
Beat eggs and sugar on high speed for 3-5 minutes, until the mixture is pale in colour and doubled in size. Add the honey, lemon zest, vanilla and almond extract and the lavender buds. Mix with a spatula.
Add the baking powder and salt and mix. Slowly combine the flour into the mixture with your spatula. About halfway through add the almonds. The mixture will be tough to combine using just your spatula so I recommend using your hands to combine the rest of the dough. To avoid having too much dough stick to your hands, wet your hands with water.
Divide the dough into 2 equal parts and place them on a prepared baking sheet with ample enough space between them. Flatten the discs with your hands so that the dough is about an inch thick all around. Bake the biscottis for about 20-25 minutes or until the bottom and edges are slightly brown. Remove from tray and let cool for 10 min and then slice the biscottis into 12 equal pieces. Place them on their sides and continue to bake for 10 minutes. You can remove them at this point if you want a slightly softer biscotti or flip them over and bake them for another 10 minutes for a crunchier texture.
Biscottis will need to be stored in an airtight container for up to one month without the glaze and one week with the glaze.
Add the lavender buds and water and microwave for 30 seconds. Let the buds steep in the water for 5 minutes and then discard them. Add the honey and icing sugar and mix with a spoon or spatula, add the vanilla. If the consistency is too add some more water until you achieve the desired texture. To tint the glaze purple add a SMALL amount of gel food colouring, I added maybe 1 drop and got a very deep colour, so a toothpick amount is perfect.
Form the biscottis back into the log and drizzle the glaze over top, add as much as you like. The drizzle is quite sweet so the more you add the sweeter the biscottis will be.
* For a less strong floral taste, half the amount of lavender buds. Alternatively, you can make a lavender extract by adding 1 tbsp of water and microwaving and letting it steep for 2 minutes and then discarding the buds.