BISCOTTI REDUX

A couple of months back, I wrote a post about Twice-Baked Goods: biscotti, mandelbrot, and the like... treats that, in one form or another, have fascinated me since my Snot-Nose Days.

Now that I have learned how to make my own, I have been guilty of - to use a term yanked from SWMBO’s playbook - perseveration. Just as my friend Gary made two hundred different kinds of ice cream and sorbet after getting his ice cream maker, I have been cranking out biscotti right and left.

Chocolate chip, anise, and pignolia nuts. Chocolate chip, anise, and pistachio. Sour cherry and pistachio.

And now, a new one, a bit off the beaten Biscotti-Track. Behold:


Honey-lavender biscotti. (What is the singular of “biscotti,” anyway - “biscottum”?)

Biscotti with lavender and tupelo honey! Jacked up with a touch of orange zest and vanilla, these bad boys smell like a day in the south of France.

Perhaps instead of dunking these in a cup of coffee, it might be worth washing them down with a Provençal martini or two...