Ginger-Lavender-Orange Biscotti with Dried Cranberries

Few herbalists or cooks seen to know it, but lavender is wonderful in various “gingerbread-spice” blends, from chai teas and mulling mixes to ginger cookies. Here it teams up with ginger, allspice, and orange zest for biscotti with an intriguing, addictive flavor and fragrance. The slices can be decorated with a few squiggles or lines of colored or white powdered sugar icing for a festive look, but taste fine without it.

Ingredients:

3/4 cup granulated sugar

5 tablespoons unsalted butter, melted and cooled

Finely grated zest of 1 large orange (orange part of the skin)

1 tablespoon each ground ginger and finely chopped or crushed dried culinary lavender buds

2 teaspoons finely grated peeled fresh gingerroot

1 teaspoon each ground allspice and baking powder

1 teaspoon vanilla extract

1/2 teaspoon table salt

3 large eggs, at room temperature

1 1/2 cups dried sweetened cranberries

2 1/2 cups unbleached all-purpose white flour

Optional powdered sugar icing for decorating

Directions: In a large mixer bowl, beat together the sugar, butter, orange zest, ginger, lavender, gingerroot, allspice, baking powder, extract, and salt until very well blended. One at a time, vigorously stir in the eggs, then the cranberries until thoroughly incorporated. Gradually beat in flour until well blended, if necessary, stir the last of it. Let stand to firm slightly for 15 minutes.

Meanwhile, preheat to 350 degrees F. Line a very large baking sheet with baking parchment.

Divide the dough in half. Working on wax paper with well buttered hands, shape each portion into a 2- by 12-inch long evenly thick log. Roll the logs onto the baking sheet, spacing them well apart. Smooth and reshape the logs as needed.

Bake (middle rack) for 25 to 30 minutes until a toothpick tested in the center comes out clean. Set aside on a wire rack until cooled. On a cutting board, using a sawing motion, cut each log on a slight diagonal into generous 1/4-inch-thick slices using a large, serrated knife. Lay the slices flat, slightly separated, on a baking sheet. Meanwhile, reheat oven to 325 degrees F.

Bake the slices until lightly toasted, 10 to 15 minutes. Turn over; watching closely toast 7 to 10 minutes longer till just barely tinged. Remove to racks; cool completely. Store airtight at room temperature for up to 10 days; freeze up to 2 months for longer storage. Makes about 35 to 40 3 to 4- inch biscotti slices.

For the optional icing: In a small deep bowl thoroughly stir together 3/4 cup powdered sugar, 1 teaspoon lemon juice, drops of botanical or artificial food coloring if desired, and enough water to yield piping consistency. Pipe the icing using a small plastic bag with one corner snipped off. Pipe the glaze in random drizzling or zigzagging very fine lines over the slices. Let the biscotti stand until the glaze completely sets, about 30 minutes before storing.

Nancy Bagget