From Miche Bacher‘s Cooking with Flowers, this recipe for chocolate-hazelnut biscotti with a hint of lavender is deliciously unique and an awakening experience for the tastebuds. In her book, Miche notes: “My husband, Noah, always says that biscotti are just stale cookies, but I couldn’t disagree more. Biscotti are crispy, airy, crumbly, and delicious. This recipe is so flavorful—with its combination of chocolate, hazelnut, and lavender—that you might forget it contains no butter.”
Find the recipe below, and click here to read our interview with Miche Bacher.
Chocolate Lavender Biscotti
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1¼ cups sugar
- 2 Tbsp lavender buds
- 1 tsp baking soda
- ¼ tsp salt
- 4 eggs
- 1 tsp pure vanilla extract
- 1 cup hazelnuts, lightly toasted*
- ¾ cup (1.5 oz) roughly chopped milk chocolate
In a large bowl combine flour, cocoa powder, sugar, lavender buds, baking soda, and salt. Make a well in the center of dry ingredients. Add eggs and vanilla in the center and mix everything together by hand. Mix in hazelnuts and chocolate. The resulting dough should be sticky.
Cut 2 sheets of parchment paper at least 12 by 18 inches. Place half the dough on one sheet and half on the other and form the dough into two 14-inch logs. Wrap logs in parchment and refrigerate for 2 hours or up to overnight.
Preheat oven to 350°F. Unroll dough logs and transfer them to parchment-lined baking sheets. Bake for about 25 minutes. Remove pans from the oven and reduce the oven temperature to 300°F. With a serrated knife, slice logs as you would a loaf of bread, either straight across or on the diagonal, into slices about ½ inch thick.
Line the baking sheets with fresh parchment paper and place sliced biscotti on top. I like to try to stand my slices up vertically and keep them about ¼ inch apart so that air can circulate around them, but if yours will not stand up, lay them on their sides. Bake for 25 minutes more; if your biscotti are lying down, flip them over about 15 minutes in. Let biscotti cool to room temperature on a wire rack. Store biscotti for up to 2 weeks in an airtight tin.
*Spread nuts on a baking sheet and toast them in a 350F oven, tossing occasionally, for about 8 minutes, or until they start to turn golden brown and release a strong nutty aroma.
Biscotti store well in cookie tins up to 2 weeks and make great gifts.
Some variations to try:
Pineapple Sage Biscotti: Replace lavender buds with 5 tablespoons pineapple sage flowers.
Rose Petal Biscotti: Replace lavender buds with 5 tablespoons rose petals.
Makes about 30.
About the Author
Excerpted from Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher. Copyright © 2013 by Miche Bacher. Published by Quirk Books.
Sample more recipes from this book: