Honey-Lavendar Biscotti

These biscotti bring together honey, orange zest, and dried lavender blossoms for a cookie that smells like a Provencal garden and crunches like it should. The lavender is subtle, not soapy. One tablespoon of blossoms distributed through a full batch keeps the floral notes in check.

Three tablespoons of honey in the dough adds a soft sweetness that sugar alone can’t replicate. You’ll catch it on the finish of each bite, right after the orange zest hits.

The eggs and sugar get whisked to a light lemon color before the dry ingredients are folded in. That aeration gives the biscotti a slightly more open crumb than the rock-hard versions you sometimes get. They’re still firm enough to survive a dunk in coffee or tea without falling apart.

Kitchen Tips

• Use culinary-grade dried lavender, not the potpourri kind. Craft store lavender is often treated with chemicals and tastes bitter
• Fold the dry ingredients in gently and stop as soon as the dough comes together. Overworking makes the biscotti tough instead of crisp
• Slice the logs on a slight diagonal while still warm from the first bake. A serrated knife works best here
• The second bake is where biscotti get their signature crunch. Lower heat and longer time dries them out without burning

Variations

• Dip cooled biscotti halfway in melted white chocolate for an elegant finish
• Replace lavender with 1 tablespoon of dried rosemary for a more savory, herb-forward cookie
• Add ½ cup chopped pecans for crunch and richness