Biscotti with Lavender and Orange

Yield: 14 servings (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 26%
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 17.7g
  • Fiber: 0.5g
  • Cholesterol: 7mg
  • Iron: 0.7mg
  • Sodium: 80mg
  • Calcium: 20mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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).
  5. Remove from baking sheet; cool completely on wire rack.
  6. Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.
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