Just a hint of dried lavender gives this sophisticated cookie what Bacher likes to call the "magical 'What's in it?' factor". The bitterness of the chocolate balances out the floral notes, so use a high-quality cocoa like those from Guittard or Valrhona.
- 1 c hazelnuts
- 2 c all-purpose flour
- 3/4 c cocoa powder
- 1.25 c sugar
- 2 T lavender buds (try My Spice Sage, $5/1 oz.; myspicesage.com)
- 1 t baking soda
- 1/4 t salt
- 4 eggs
- 1 t vanilla extract
- 3/4 c (1.5 oz.) roughly chopped milk chocolate
Preparation time 60mins
Cooking time 245mins
Adapted from instyle.com
1. Preheat oven to 350F.
2. Toast nuts on a baking sheet, tossing occasionally (~8 min).
3. In a large bowl, combine flour, cocoa powder, sugar, lavender buds, baking soda, & salt. Make a well in the center; add eggs & vanilla; mix by hand. Mix in nuts & chocolate. (Dough should be sticky).
4. Cut two 18" sheets of parchment paper. Divide dough; form two 14" logs. Wrap each in parchment; refrigerate for 2 hrs or overnight.
5. Preheat oven to 350F.
6. Unwrap logs; transfer to parchment-lined baking sheets. Bake for 30 minutes.
7. Remove from oven; reduce temperature to 300F.
8. With a serrated knife, slice logs straight across or on the diagonal into 1/2" thick slices.
9. Line baking sheets w/ fresh parchment; place sliced biscotti. If possible stand them up 1/4" apart so that air can circulate around them.
10. Bake for 25 minutes.
11. Let biscotti cool on a wire rack.