LAVENDER MACADAMIA NUT BISCOTTI

Makes: about 2 dozen. 3 cups ( 700 mL) all- purpose flour 2 tsp ( 10 mL) baking powder 1/2 cup ( 120 mL) salted butter, softened 1/4 cup ( 60 mL) sugar 1/4 cup ( 60 mL) liquid honey 3 large eggs 2 tsp ( 10 mL) vanilla 1/2 cup ( 120 mL) coarsely chopped unsalted macadamia nuts 1 tsp ( 5 mL) chopped dried lavender 1/2 tsp ( 2 mL) grated lemon peel 1 1/2 ( 350 mL) cups chopped dark chocolate 1. Preheat oven to 325 F ( 165 C) 2. Combine flour and baking powder in a bowl; set aside.

3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in honey, eggs and vanilla until blended.

4. Using low speed, gradually beat in flour mixture just until combined.

5. Fold in macadamia nuts, lavender and lemon peel.

6. Divide dough in half. Shape each half into a 10 x 2 1/ 2 inch log.

7. Place logs 2 inches apart in a parchment paper- lined rimmed baking sheet. 8. Flatten logs slightly. 9. Bake until light golden, about 20 to 25 minutes.

10. Remove pan from oven and cool logs in pan on a rack for 10 minutes. Transfer logs to a cutting board.

11. Using a sharp knife, cut each log diagonally into 1/ 2- inch ( 1.25- cm) thick slices.

12. Place slices, cut side down, on parchment paper- lined rimmed baking sheets.

13. Continue baking for 10 minutes.

14. Remove pans from oven and turn slices over. Continue baking until crisp, about 5 minutes.

15. Remove biscotti from pans and cool on racks.

16. Place chocolate in a small saucepan over low heat and cook, stirring frequently, until chocolate is melted. 17. Remove from heat. 18. Working with one biscotti at a time, dip one end into melted chocolate, shaking off excess.

19. Place dipped biscotti onto parchment paper- lined trays. Refrigerate for 30 minutes or until chocolate is firm.

20. Store in an airtight container in a cool dry place for up to one week. May be frozen.