More Great Recipes: Misc. Bread

Lemon Lavender Biscotti


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Member since 2014

Serves Yields: 20 | Prep Time Prep Time: 45 Min | Cook Time Cook Time: 25 Min

Ingredients

2 lemons, zest both and juice
1 cup sugar
1/2 cup butter, melted
2 teaspoons lemon extract
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
1 tablespoon dried EDIBLE lavender flowers, rough chop optional
1 1/2 teaspoons baking powder
1 pinch salt


In a large bowl combine lemon zest and juice, sugar, butter, lemon and vanilla extracts and eggs. Mix until all ingredients are well combined.


In a separate bowl mix flour, lavender, baking powder and salt.


Add flour mixture to lemon-egg mixture and mix until all ingredients are combined.


Cover with plastic wrap and chill in refrigerator for 30 minutes.


Preheat oven to 350° and line a baking sheet with parchment paper.


Cut dough into equal halves and spray a little non-stick pan spray on hands to keep dough from sticking.


Form dough into rectangular logs measuring roughly 11 X 4 X 1. Smooth tops and sides.


Bake 25 minutes and cool on racks for 10-15 minutes.


With a bread knife or serrated knife cut logs on the diagonal about 1 1/2″ thick.


Reduce heat to 325°, place cookies cut side up back on parchment lined baking sheets and bake 5 minutes.


Turn over cookies baking the other cut side 5 more minutes.


Cool on wire racks.


Cookies will seem soft when just out of oven but will firm up as they cool.


Pairs Well With


Notes

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