Lavender Biscotti Recipe
How to make Lavender Biscotti
Lavender biscotti, a delectably crisp twice-baked cookie stick, is wonderful treat to enjoy with your morning beverage perfect for dunking or with an after dinner desert. Lavender biscotti may be made ahead and stored tightly wrapped to maintain crispness.
Dried Lavender flowers or fresh may be used in this Lavender biscotti recipe. Harvest Fresh Lavender flowers shortly before use choosing ones with bright color or if out of season use dried culinary Lavender.
You may chop the fresh Lavender buds using a sharp knife or grind it with a mortar and pestle if using dried before adding it to the mix.
Once you learn the technique of how to make biscotti you may experiment with different flavors and ingredients. Never again will you have to buy store bought biscotti because it's so easy to make at home and get great results.
- 2 1/2 Tablespoons fresh Lavender flower or 2 Tablespoons dried Lavender buds (Both Finely Chopped or Ground)
- 3 cups Unbleached All Purpose Flour
- 1 cup of granulated Sugar (I prefer Raw Sugar)
- 2 1/2 teaspoons Baking Powder
- 1/8 teaspoon Salt
- 3 Large Eggs
- 1/4 teaspoon pure Vanilla or Lavender flower extract
- 1 stick Butter softened
- 2 Tablespoons Lemon or Orange Zest
- 1 1/2 Skinned and Toasted Hazelnuts
- 1 1/2 Cup Mini Semi-Sweet Morsels either White or Dark chocolate
Optional Extras (Just Stir In Dough at End)
4. Combine all of the dry biscotti ingredients into a bowl and stir to combine until well mixed. Set aside until later.
5. Add your eggs one at a time to your butter sugar mixture and mix well. You might want to crack them into a separate cup to make sure you don't get any shell into the mixture. Blend well after each addition until all eggs have been added.
6. Next add fresh lemon zest and any extracts if you are using them. You could use orange zest if you wanted to.
7. Now add the dry ingredients which you have previously set aside to this wet mixture. I usually add the dry in three or four times separate additions beating well after each until the dough gets too thick for the hand mixer. I didn't take any pictures of this so use your imagination. Using a KitchenAid for this biscotti recipe is perfect but I chose the hand mixer this time.
If you use a hand mixer you will most likely have to stir the last addition by hand as this dough becomes quite thick and sticky. Here is the finished biscotti dough.
8. Divide the Lavender biscotti dough in half and wrap each in wax paper or plastic wrap shaping into logs. Chill the two logs for a minimum of 6 hours to overnight.
9. When ready to bake preheat your oven to 375 F and place each log on a separate cookie sheet flattening into a large rectangle about 6 inches wide by 9 inches long.
10. Bake Lavender biscotti until lightly golden and just starting to crack. Remove from oven and immediately slice into 1/2 to 3/4 inch wide slices and place back on cookie sheet and bake for another 5 -10 minutes turning over when lightly golden. Watch carefully to avoid burning. For very crisp biscotti turn oven off after flipping over and allow them to remain until the oven is cool. Store in air tight container to maintain that lovely crunch.
Lavender Icing: (Optional)
Lavender Biscotti is not just for breakfast but is excellent served along with ice cream or after dinner coffee. Drizzle biscotti with icing (recipe above) or dunk half in melted chocolate and allow to set. Anyway you choose to enjoy it Lavender biscotti is wonderful!