Lavender Chocolate Biscotti

Biscotti comes in so many flavors. It is just so adaptable. An added feature is that it travels well, which is why I chose to include these little yummies in my package to Dinner For One in the recent round of EBBP.

I got this recipe from Viktoria at Kardemumma, a Swedish blog. She in turn refers to Rosendals Trädgård for the original. I changed a few things, omitting lavender sugar and using dried lavender instead for instance, but other than that, not much. Here is the recipe I used.

Lavender Chocolate Biscotti
about 60 small biscotti

120 g almonds
2 eggs
200 ml (0,8 cups) sugar
1 tbsp dried lavender
1 tsp salt
400-500 ml (1,6-2.1 cups) flour
1 tsp baking powder
100 g dark chocolate

Roughly chop the almonds and the chocolate. Preheat the oven to 180°C.

Mix together almonds, eggs, sugar, lavender and salt. Add 300 ml (1,2 cups) of the flour and the baking powder, then the chocolate. Mix carefully and add just as much flour you need to hold the dough together.

Roll out into thick rope shapes and place on a lined baking sheet. (I got three long ropes about 2 cm thickness)

Bake for 15-20 minutes, or until the dough is lightly golden. Remove from oven, and when cool enough to handle, cut into small biscotti. Dry in the oven, at 100°C for 30-40 minutes.

Lavendelskorpor