Tuesday, October 4, 2011
Recently, there were many “first” in my life and in my kitchen. I had my very first time going back to school as a Mom, and it felt amazing because my little boy smiled, not cried; my first time baking Brioche and adored the perfect imperfection; my first time making Mooncakes for Mid-Autumn Festival and they turned out beautiful... surprisingly; and now, first time baking with lavender and I felt in love with the scent and aroma of these little flowers.
I guess these are the reasons why I love trying new things so much. Weather it’s cooking with a new ingredient, tasting a new cuisine from an exotic country, or engaging in a new adventure or activity, the end result could be amazing and full of surprises. Just like how these Lavender Biscotti with Pistachio and Cranberries turned out. I didn’t expect them to be so amazing until the very first bite. The aroma just filled all my senses and I found myself going back for more, helplessly.
These little flower buds added a wonderful floral and slightly sweet flavor to the biscotti. The biscotti got the perfect crunch and crumbling texture and are perfect for dunking. I love the nutty flavor from the pistachio and the slightly sweet and tang flavors from the dried cranberries. I paired the biscotti with a cup of lavender and chamomile tea. This afternoon tea just left me feeling relax and let me slow down a bit to enjoy my quiet afternoon a little longer. It’s always nice to be able to slow down in our life every once in a while to unwind.
If you’re looking for a new and exotic recipe to try, search no more. I’m sure you’ll love this recipe. With the holiday season approaching, I think theses biscotti would be a lovely addition to your holiday cookies to share with friends and family or as gift-giving. I would certainly add this to my list.
These Lavender Biscotti filled with Pistachio and Cranberries are certainly festive for the holiday seasons! I'm submitting this to the Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.
Lavender Biscotti with Pistachio and Cranberries:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender (I got mine from Asian Supermarket, also available online here)
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cranberries
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.
In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time. Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.
Slightly flour both hands, transfer the dough onto the prepared baking sheet. Form the dough into a log. Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.
Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.