Chocolate Chunk Biscotti with Lavender

Preparation info

  • Difficulty

    Medium

  • Makes about

    30

    biscotti

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

This is one of my most popular recipes. It combines the light, dreamy flavors of lavender, vanilla, and chocolate, which together create a sublime cookie that will amuse your senses. To release its delicate flavors, rub the lavender between your fingertips, allowing the petals to break up and crumble. Divine!

Ingredients

  • ½ cup ( oz/105 g) coconut sugar or firmly packed dark brown sugar
  • ½ cup (4 fl oz/125 ml) olive oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • cups ( oz/235 g) (all-purpose) flour
  • ½ teaspoon baking soda
  • ¼ teaspoon dried lavender, crushed between your fingertips
  • Kosher salt
  • 1 cup (5 oz/155 g) chocolate chunks (dark or milk chocolate)

Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, beat together the coconut sugar, oil, egg, and vanilla on high speed for 1 minute. Reduce the speed to low, add the flour, baking soda, lavender, and a pinch of salt, and beat until a sticky dough forms, about 2 minutes. Stir in the chocolate chunks.

Use wet hands to divide the dough into 2 equal portions. Place the portions on the prepared baking sheet, spacing them about 3 inches (7.5 cm) apart. Shape each portion into a log about 4 inches (10 cm) in diameter and 10 inches (25 cm) long and flatten slightly with a wide spatula.

Bake until the logs are golden, about 25 minutes. Let cool for 10 minutes on the baking sheet. Reduce the oven temperature to 300°F (150°C). Use a wide spatula to peel off the parchment paper. Transfer the biscotti to a cutting board and use a sharp serrated knife to cut the logs crosswise into slices about ¾ inch (18 mm) thick or about 15 slices per log. Place the slices, cut side down, on the same parchment-lined baking sheet.

Bake until the biscotti are golden, about 10 minutes. Let cool completely on the pan on a wire rack. The biscotti will keep in an airtight container at room temperature for up to 1 month.