Lavender/Lemon Biscotti

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

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.

Slowly add flour mixture and mix with a wooden spoon until well combined. Dough will be soft and sticky.

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 from oven. Reduce heat to 300 degrees F. Cool logs 10 minutes and then slice with a serrated knife into 3/4 inch slices Place slices (cut side up) onto cookie sheets and bake another 15-20 minutes or until crisp and brown.

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.