These biscotti have just about ended my lavender obsession (for now). The flavor is okay, but mine turned out a little crumbly and dry. The best biscotti I’ve made in the past have been vegan – they seem to have a more tender crumb while still being crispy. My rapidly dying oven can take part of the blame – the oven temperature was all over the place while they were baking. The new range will be most welcome!

• Honey-Lavender Biscotti (Baking Illustrated, p.471)