Biscotti are an Italian specialty also known as cantuccini (coffee bread). These twice-baked, crisp cookies are meant to dunk in hot coffee or tea and then fall apart in your mouth. Delizioso!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons dried lavender flowers
2 large eggs
1/2 cup unsalted butter, softened
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Combine flour, baking powder and salt together in a small bowl and set aside. Place the sugar and lavender flowers in a food processor; process for 30-45 seconds, or just long enough to finely chop lavender buds. Transfer the sugar and lavender mixture to a large bowl and beat in eggs. Add butter, lemon zest and vanilla and beat until well-blended. Add the flour mixture, a little at a time, mixing well with a wooden spoon until combined. You should have a soft and sticky dough at this point.
Divide the dough in half and roll each into a log about 3-inches wide. Place logs on a parchment-lined cookie sheet and bake 20 minutes, or until golden around the edges. Reduce heat to 300 degrees F.
Remove the cookie sheet from the oven. Let the logs cool for 10 minutes, then slice with a serrated knife into 1/2 inch slices. Place slices cut side up onto clean cookie sheets and bake another 15 minutes, or until crisp. Remove biscotti and let cool. Store in an airtight container and eat within two weeks.
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