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


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.

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