Lemon Lavender Biscotti
2 lemons, zest both and juice
1 cup sugar
1/2 cup butter, melted
2 teaspoons lemon extract
1 teaspoon vanilla extract
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.