
I had bought some culinary lavender from http://lavenderbundle.wordpress.com/and thought I would try some different recipes. My first try was lavender/lemon biscotti. This biscotti has a light blending of lemon and lavender – which makes a great combination. I will package up with cute tags to give to friends, and I will enjoy with hot tea, or for dessert, or maybe for breakfast with my coffee...oh yum!
Lavender/Lemon Biscotti
(You may double the recipe to make extra for gifts)
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tsp. dried lavender blossoms
2 large eggs
1/2 cup unsalted butter, melted and cooled
2 tsp. grated lemon zest
1 tsp. vanilla extract
Lemon Drizzle:
2 Tablespoon fresh squeezed lemon juice
2 Tablespoon fresh squeezed lemon juice
1 Cup Powder Sugar
1 tsp dried lavender blossoms (to sprinkle on top of drizzle)
Preheat oven to 350 degrees F.
In a small bowl, combine flour, baking powder and salt. Set aside.
In a food processor, combine sugar and lavender blossoms. Process until lavender is finely chopped.
Transfer sugar mixture to a large bowl and add eggs. Beat until thick (about 2 minutes). Add butter, lemon zest, and vanilla and beat until combined.

Take half the dough and place it on a parchment-lined cookie sheet. Shape into a 10-inch long log that is 3 inches wide (I doubled recipe so mine was about 12 inches long, and 5 inches wide…I want big biscotti!). Repeat with the other half of the dough on another parchment-lined cookie sheet.
Bake both logs 20 minutes or until crisp and golden (center will still be soft).


Remove cookies, let cool. Drizzle with lemon drizzle and sprinkle the 1/4 tsp. lavender on top, let drizzle harden. Store in an airtight container and eat within two weeks. Serve with tea or coffee.

