Lavender Biscotti


2 cup All-purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup Coarsely chopped macadamia nuts
2 large Eggs
1/2 cup Granulated sugar
3 Tbsp Dried lavender flowers
1/4 cup Melted butter
2 Tbsp Honey
1 Tbsp Lemon rind
Juice of 1 lemon
3 Tbsp Milk
1/2 tsp Vanilla or lemon extract


Preheat oven to 325 degrees. In large bowl combine all dry ingredients, lavender and nuts. In a separate bowl, whisk together eggs, sugar, butter, honey, lemon, lemon rind, milk, and vanilla (may use beater on slow instead of the whisk). Add to flour mixture. Stir well. Dough will be soft and sticky. Spoon onto cookie sheet into 2 "log" shapes: approximately 2 " wide. Bake 35 minutes until golden. Remove from oven. Cool 10 minutes. Place on board, cut into 1" wide slices. Place on sides on cookie sheets. Return to oven cook 20 minutes longer, turning once. Cool on rack. Optional to dip or decorate with melted chocolate. Yield: 2 dozen

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