Biscotti with Lavender and Orange

Biscotti with Lavender and Orange Recipe
Randy Mayor


14 servings (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 106
Caloriesfromfat 26 %
Fat 3.1 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 17.7 g
Fiber 0.5 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 80 mg
Calcium 20 mg


1/2 cup sugar
3 tablespoons butter or stick margarine, softened
1 1/2 tablespoons chopped fresh lavender leaves
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sliced almonds, toasted
Cooking spray


Preheat oven to 325°.

Beat the first 5 ingredients at medium speed of a mixer until well-blended. Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; gradually add flour mixture to sugar mixture, beating until blended. Stir in almonds.

Turn biscotti dough out onto a baking sheet coated with cooking spray; with lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the roll from the baking sheet, and cool for 10 minutes on a wire rack.

Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes (the cookies will be slightly soft in center but will harden as they cool).

Remove from baking sheet; cool completely on wire rack.

Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.

June 2000
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