How to Make A Simple Biscotti / Honey Lavender Biscotti скачать в хорошем качестве

How to Make A Simple Biscotti / Honey Lavender Biscotti

Hi guys! I’m a beekeeper who loves creating recipes with honey. Love is in the air! Do you love lavender? So do the bees! By adding sweet local honey to dried lavender blooms, something magical begins! Bee warned: these honey-lavender biscottis may break hearts by disappearing fast! Why do bees love lavender? The fragrant plant is irresistible with abundant pollen and nectar to feed them! Lavender blooms during a midsummer gap when pollen and nectar supplies are very low, and when “the girls” are their hungriest! Lavender is so productive, so go ahead and harvest blooms to enjoy in your cookies, teas, or enjoy in a vase. There will be plenty leftover for a bee-friendly feast. Cheers, meows, and bee happy, Alison, Hobbes & "the girls" #HowDoYouMakeBiscotti #HomemadeBiscotti #EdibleGifts Yield: About 50 cookies Prep Time: 30 minutes, Cook Time: 1.5 hours, Total Time: 2.5 hours INGREDIENTS:2 1/4 cup all-purpose flour (11.25 oz) 1 teaspoon baking powder (.18 oz) 1/2 teaspoon soda (.11 oz) 1/4 teaspoon pink Himalayan salt (.04 oz) 2/3 cup white sugar (5.26 oz) 1/2 teaspoon cinnamon (.04 oz) 3 large eggs 3 tablespoons local honey (2 oz) 2 tablespoons grated zest from oranges and/or mandarins (.85 oz) 1 tablespoon dried lavender (or rose) blossoms (.07 oz) 1/2 teaspoon real vanilla extract (.7 oz) Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk dry ingredients (except blossoms) in a small bowl. In a large bowl, whisk eggs and 2/3 cups of dry mixture, until pale lemon color. Stir in local honey, zest, blossoms, and real vanilla extract. Add the rest of dry ingredients into the wet, mixing until a dough forms. If mixture doesn’t retain shape, at a spoonful of flour at a time until dough holds shape. With floured hands, split dough in half. Place dough onto prepared sheet, quickly stretching into (two) 13 x 2-inch loafs; about 3 inches apart. Gently pat each loaf to smooth shape. Bake about 35 minutes, rotating pan halfway through baking. Loaves are done when golden brown and a slight crack forms on top. Remove from oven and cool loaves for 10 minutes. Reduce oven temperature to 325°F. With a serrated knife cut each loaf diagonally into 3/8” slices (about 50 cookies total). Lay each biscotti cut-side up and spaced 1/2” apart on baking sheet. Bake about 15 minutes; flipping each cookie over halfway through baking. Biscottis are done when golden brown and crisp on both sides. Transfer cookies to wire rack to cool completely. Store in an airtight container for 4 weeks at room temperature, or in the freezer for up to 3 months. KITCHEN TOOLS & MISC (coming soon!) **As Amazon Associates, our non-profit earns from qualifying purchases.