Lavender Biscotti Recipes

BUCKWHEAT LAVENDER BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
• Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
• Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
• Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
• Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

LAVENDER BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• Line 4 baking sheets with parchment paper.
• Cream together butter, granulated sugar and lavender sugar.
• Add oil, eggs, flour, baking powder and lavender flowers (or minced leaves).
• Add vanilla and nuts; stir to combine. Refrigerate 4 hours.
• Divide into 8 logs that are as thick as a banana and somewhat oval.
• Place 2 logs on each cookie sheet and bake in preheated over 15 min., or until light brown.
• Remove and slice biscotti logs at a 45-degree angle, about 12 slices per log. Return slices to baking sheets and bake until light brown.
• Let cool completely on a rack, then store in an airtight jar.