These “twice-baked” fragrant little bites are perfect with coffee or tea. If you’ve never eaten or baked anything with lavender before, try using only half the amount for the first time, and remember to use organic lavender as non-organic will probably have been sprayed with chemicals.
Almond Lavender Biscotti
1-¼ cup whole unblanched almonds
1-½ cups all-purpose flour
1-½ teaspoon baking powder
½ teaspoon salt
¾ cup lavender sugar or natural sweetener of your choice
1-½ teaspoon organic lavender (flowers)
6 tablespoons unsalted butter, softened
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla
In a food processor, finely grind 1/3 cup of almonds with ½ cup of the flour (or use your left over ground almonds from making almond milk). Transfer to a medium bowl and stir in the remaining 1 cup of flour, the baking powder and salt. Set aside. Coarsely chop the almonds.
Preheat oven to 350 degrees (F). Lightly grease a baking sheet (or place parchment paper over baking sheet). In a mortar and pestle hand-grind the lavender flowers (or use a food processor).
In a large bowl with electric mixer, cream the butter, sugar and lavender until light and fluffy. Add the egg and vanilla and almond extract. Stir in the nuts and flour mixture to make a soft dough.
Shape dough into 1 large rectangular log (or 2 smaller logs) on prepared baking sheet. Bake until golden brown, about 30-35 minutes. Remove from oven and reduce oven heat to 250 degrees (F). Allow log(s) to cool for 10 minutes, then, using a very sharp knife, slice the logs diagonally into ½-inch slices. Place slices on a wire cooling rack and return to the oven. Bake for an additional 15 minutes. Remove from oven and allow to cool completely. Store in an airtight container. Enjoy with coffee or tea.
For another cabinorganic biscotti recipe that is flavored with orange rind, almond, dried cranberry and chocolate chips, click here. Or, try some lavender shortbread (a variation of apricot shortbread recipe) and/or French bread with lavender.