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coffee and biscotti

Recipe: Homemade Biscotti

Makes 24 Cookies

Ingredients

  • 8 oz European unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp anise extract
  • 1-1 ½ Tbsp culinary lavender, ground with mortar and pestle
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • 1 cup slivered almonds, toasted

Method

  1. Preheat oven to 350°F.
  2. Cream butter. Add sugar and blend until combined. Beat in eggs one at a time. Stir in extracts and lavender.  
  3. Whisk together dry ingredients in a medium bowl. Stir in almonds, then add dry ingredients to wet ingredients. Blend well.  
  4. Prepare two silicon- or parchment-lined baking sheets with cooking spray. Shape the dough into three 4 x 6-inch rectangles. 
  5. Bake for 30-35 minutes until golden brown. Allow to cool slightly, then slice on the diagonal into ½-inch slices using a serrated knife; this works best when the cookies are still warm.

Note: If you prefer a traditional crunchy biscotti, bake sliced biscotti for another 10-20 minutes at 350° or to desired crunchiness. Remember, they continue to harden as they cool.

Gluten Free: Substitute gluten free all purpose flour and add 1 tsp xanthan gum.

Nut Free:  Omit almonds and substitute cocoa nibs.

Grandma Wilma Behling celebrated her 80th birthday with her family at the Harrison House Suites. She shared her recipe with me. I have added culinary lavender to give it a local touch, but the biscotti are perfect just the way Granda Wilma makes them. Gradma Wilma double bakes her biscotti and sometimes spreads butter or melted chocolate on them for a “change of heart.”

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