Monday, May 09, 2005

Lavender-Scented Lemon Pistachio Biscotti

Lavender-Scented Lemon Pistachio Biscotti

1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 tablespoon dried lavender blossoms
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 teaspoon lemon zest
2 large eggs
1/4 cup olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup raw pistachio nuts

Preheat oven to 350

In a small bowl, whisk together flours, lavender, baking powder and salt.

In a large bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add the eggs, oil, honey, lemon juice and vanilla - whisk together until completely combined. Pour in the dry ingredients and mix until combined - mix in the pistachios.

Scoop the dough onto a lightly floured surface and shape it into a log about 12" long - transfer to a baking sheet lined with parchment and flatten until it is about 1/2" to 3/4" thick.

Bake until golden and the top is firm to the touch, about 25 to 30 minutes. Remove and let cool on the baking sheet for 10 to 15 minutes. Using a serrated knife, cut the log into 1/2" to 3/4" thick diagonal slices.

Place the sliced pieces upright back on the baking sheet and return it to the oven. Bake about 15 to 20 more minutes or until the biscotti are as crisp as you like - remember, they will continue to crisp up as they cool. Remove and place on a wire rack to cool completely.

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