This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes. All opinions are mine alone.
One of the best parts of doing events like these is getting to try
new products that I otherwise wouldn't be exposed to. Selefina Spices sent us
a jar of Purple Sweet Potato Powder and the color is
absolutely gorgeous. I also used their cardamom and Cinnsational blend,
which is cinnamon, allspice, nutmeg and cloves. I used Taylor &
Colledge's Lavender Extract Paste in the biscotti dough because I thought the flavor would
"match" the purple color.
I'm terrible at eyeballing half of a dough so I used a kitchen scale to divide it equally. I formed the rectangles on top of parchment paper which made it easier to move them to the cutting board after the first bake.
I sliced them about 1/2" thick and then spread them out onto parchment on two baking sheets. I baked them for 10 minutes on each side and then about another additional 3 minutes per side. I always glaze my baked goods on a rack over a parchment lined cookie sheet. This keeps the glaze from puddling around the biscotti.
I decided on Vanilla Extract Paste for the glaze, you could do almond or even lemon, they'd all be delicious.
I sprinkled half of them with some colored sugar and I left the other half with just the vanilla glaze.
I loved the pastel purple color but I think next time I'd add the purple sweet potato powder in with the liquid ingredients to see if it would end up even more bright. Great with coffee or tea, my son liked his dipped in milk.
Thank you so much to Heather for hosting Spring Sweets Week and to all of the other bloggers for sharing their recipes. Thank you also to our sponsors, Melissa's Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. Be sure to enter for your chance to win one of their prize packages, you can read about them here.
Lavender Cardamom Biscotti
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1/4 cup half-and-half
- 1/2 teaspoon Taylor & Colledge Lavender Extract Paste
- 2-1/3 cups all-purpose flour
- 2 Tablespoons Selefina Spices Purple Sweet Potato Powder
- 2 teaspoons baking powder
- 1/2 teaspoon Selefina Spices Cardamom
- 1/2 teaspoon Selefina Spices Cinnsational Spice Blend
- Dash salt
- 3/4 cup confectioners' sugar
- 3 to 5 teaspoons half-and-half
- 1 teaspoon Taylor & Colledge Vanilla Bean Paste
- Sprinkles or colored sugar, optional
Instructions
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in half-and-half and lavender extract paste. In another bowl, whisk together flour, baking powder, cardamom, Cinnsational and salt; gradually beat into butter mixture.
- Divide dough in half. Dough will be sticky, flour hands if necessary. On a greased or parchment lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes.
- Carefully place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely.
- Mix glaze ingredients. Drizzle over biscotti with a spoon. Decorate with sprinkles or colored sugar, if desired.
Notes
Adapted from https://www.tasteofhome.com/recipes/eggnog-biscotti/
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