Lemon Lavender Biscotti
CATEGORIES
INGREDIENTS
  • Cooking Time: Cook Time: 25 Min
  • Servings: Yields: 20
  • Preparation Time: Prep Time: 45 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
DIRECTIONS
  1. In a large bowl combine lemon zest and juice, sugar, butter, lemon and vanilla extracts and eggs. Mix until all ingredients are well combined.
  2. In a separate bowl mix flour, lavender, baking powder and salt.
  3. Add flour mixture to lemon-egg mixture and mix until all ingredients are combined.
  4. Cover with plastic wrap and chill in refrigerator for 30 minutes.
  5. Preheat oven to 350° and line a baking sheet with parchment paper.
  6. Cut dough into equal halves and spray a little non-stick pan spray on hands to keep dough from sticking.
  7. Form dough into rectangular logs measuring roughly 11 X 4 X 1. Smooth tops and sides.
  8. Bake 25 minutes and cool on racks for 10-15 minutes.
  9. With a bread knife or serrated knife cut logs on the diagonal about 1 1/2″ thick.
  10. Reduce heat to 325°, place cookies cut side up back on parchment lined baking sheets and bake 5 minutes.
  11. Turn over cookies baking the other cut side 5 more minutes.
  12. Cool on wire racks.
  13. Cookies will seem soft when just out of oven but will firm up as they cool.