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Lavender Lemon Biscotti
This recipe is so easy to make.
The end result is a softer biscotti that
keeps it's crispy goodness.
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1/2 cup
unsalted butter, softened
1/2 cup sugar
3 eggs
1 1/2 teaspoons lemon extract
2 teaspoons grated lemon zest |
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons
Little Sky ground lavender
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Preheat oven to 325°
F. Line a large cookie sheet with parchment paper.
In a large mixing bowl, cream together butter and sugar until
light and fluffy. Beat in egg yolks, lemon extract and lemon zest.
In a medium size mixing bowl combine flour, baking powder, salt, and
ground lavender; mix together with a fork, then add to creamed mixture
In a separate medium size bowl, beat egg whites until soft peaks form.
Fold in meringue to the dough. The dough will be coarse and crumbly.
Divide dough in half, make
two logs about as long as the cookie sheet. Bake 20-25 minutes or
until set, and light golden brown. Transfer to cooling rack. Let cool for
5 minutes. Place on cutting board, with a serrated knife, cut slices at a
45 degree angle into 1/2 inch
strips, lay them on their sides on the cookie sheet, bake for
about 7 minutes; turn them over and bake for another 5-7 minutes, or to
desired crispness.
Click here to our Culinary Products
Click here to our
Lavender Eye Pillows
Click here to
our Lavender Bath Salt
Click here to our
Beverage Veils
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