Biscotti with Lavender and Orange
Photo: Oxmoor House
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Bake: 55 Minutes
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 1/2 to 2 tablespoons coarsely chopped fresh lavender
- 1/2 teaspoon grated orange rind
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds, toasted
- 1/2 teaspoon vanilla extract
- 1. Beat first 4 ingredients at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating until blended.
- 2. Combine flour, baking powder, and salt. Gradually add flour mixture to sugar mixture; beat until blended. Stir in almonds and vanilla.
- 3. Using floured hands, shape dough into a 10-inch log on a lightly greased baking sheet, and flatten to 1-inch thickness.
- 4. Bake at 350° for 30 minutes. Remove to a wire rack to cool completely. Reduce oven temperature to 300°.
- 5. Cut log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place slices on an ungreased baking sheet. Bake at 300° for 20 to 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove to wire racks to cool completely.
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