Honey Lavender Biscotti:
2 1/4 Cup Flour
1 tsp Baking powder
1/2 tsp Baking Soda
1/4 tsp Salt
2/3 Cup Sugar
3 Eggs, large
3 Tbsp Lavender Honey (may substitute for plain honey)
1/2 tsp Vanilla
2 Tbsp Orange Zest
1 Tbsp Lavender Buds (crushed)
Sift together the flour, baking powder, baking soda, salt, set aside.
In a large bowl, whip eggs and sugar until a light lemony color, stir in honey, vanilla, orange zest, lavender.
When done, gently fold in the reserved dry ingredients to form a dough like mixture. Divide into 6 equal portions using a little flour to shape each section in a 7" long by 1" high.
Place on parchment paper lined baking sheet and place in a preheated oven at 350F.
Bake until the logs feel firm to the touch, and when a toothpick inserted comes out clean.
Remove from the oven, lower the oven temp to 275F
After the logs have cooled for about 10 minutes, slice each into 1/2" thick slices using a serrated knife. Place the pieces back on the baking sheet & place in oven until crisp (about 15 minutes)
When completely cool, store in an airtight container.
Lavender Lemon Shortbread Cookies
3 cups unsalted butter, softened
2 cups granulated sugar
6 cups flour
1/2 TSP salt
1 TBSP vanilla extract
3/4 TSP natural lemon extract (do not substitute)
3 TBSP culinary lavender buds
Preheat the oven to 325 degrees. Cream together the butter, sugar, vanilla extract, lemon extract, and lavender buds until light and fluffy. Slowly add the flour (one cup at a time) until well incorporated. If dough is still sticky, add a touch more flour. Form dough into logs and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges are slightly golden. Allow to cool completely on wire racks before serving.
Makes approx. 6 dozen.