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Lavender Biscotti

Lavenderfield_2 My mom harvested her lavender last weekend and ended up with several baskets filled to the brim with fragrant bundles. I dried my own lavender last month and have it hanging in the garage. All this harvesting and drying got me to thinking about some of the more unusual things I have done with lavender.

I know that not everyone thinks of food when they think of lavender, but I do. I like to bake with it. I use it in breads, pastries, cookies, custards and ice cream. When used correctly, it has a light, floral flavor. Too much, and your food ends up tasting like lavender soap! I have learned the hard way that a light hand is best.

Here is a delicate lavender biscotti recipe that I have made for years. The biscotti has a light blending of lemon and lavender — a great combination. I like to serve it with hot tea, or for dessert, or a midnight snack, or sometimes for breakfast with coffee…You get the idea.

Lavender Biscotti

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tsp. dried lavender blossoms
2 large eggs
1/2 cup unsalted butter, melted and cooled
2 tsp. grated lemon zest
1 tsp. vanilla extract

Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder and salt. Set aside. In a food processor, combine sugar and lavender blossoms. Process until lavender is finely chopped. Transfer sugar mixture to a large bowl and add eggs. Beat until thick (about 2 minutes). Add butter, lemon zest, and vanilla and beat until combined. Slowly add flour mixture and mix with a wooden spoon until well combined. Dough will be soft and sticky.

Take half the dough and place it on a parchment-lined cookie sheet. Shape into a 10-inch long log that is 3 inches wide. Repeat with the other half of the dough on another parchment-lined cookie sheet. Bake both logs 20 minutes or until crisp and golden (center will still be soft). Remove from oven. Reduce heat to 300 degrees F. Cool logs 10 minutes and then slice with a serrated knife into 1/2 inch slices Place slices (cut side up) onto cookie sheets and bake another 15 minutes or until crisp and brown. Remove cookies and let cool. Store in an airtight container and eat within two weeks. Serve with tea or coffee.

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

13 Comments:

  • Theresa,
    My soil scoop prize arrived today safe and sound.
    Thank you very much,
    Donna

    The recipe looks delish.

  • Teresa says:

    This sounds so tasty! I’ll have to try it. Our lavender has been slowly crowded out by some other plants around it, so I think we’ll have to buy more to plant next year.

  • This recipe looks great. It’s going into my “try-it” file. 🙂 Thank you.

  • I meant to add that I read about your calendars, and have just purchased three. 🙂 Two as gifts and one for myself. They’re Great!

  • Donna-
    So glad the scoop arrived! Enjoy.

    Teresa-
    Yes! Buy more lavender. You can never have too much and there are so many different kinds. Some are more fragrant than others.

    Shady Gardener-
    Thank you so much for the purchase of the calendars! I guess this means we will be spending 2009 together! Sounds good to me! Let me know if you make any of the recipes!

    ~Theresa Loe

  • Now I’m really sorry I didn’t save my lavender. What was I thinking? Or not thinking?

    I love these little flavor reminders. I’m still putting my lemon balm in the iced tea!

    Robin Wedewer
    Ntl Gardening Examiner

  • Wendy T. says:

    I made these to package up with canisters of culinary lavender to give as small gifts this holiday season. They are wonderful, not to mention they make my house smell lovely!

  • uk lottery says:

    Wow, this is an amazing recipe. A flower included in the ingredients. Great one!

  • Ms. Kidd says:

    I want to plant some lavender. Where is the best place to purchase from? When is the best time to plant, and where to plant? Should I plant in or out of direct sun light? When is the best time of year to plant the Lavender? What is a good price to purchase the plants? What should I know about planting the Lavender plant? Thank you.

  • Oh my goodness Ms. Kidd! That is a magazine article worth of questions. LOL

    So much of what you are asking depends upon where you live, the planting zone, etc.

    Here is an excellent article that answers the basics about how to choose and how to plant. I hope it helps you:

    http://www.mountainvalleygrowers.com/lavendercareandtips.htm

  • Amber says:

    This was an excellent recipe- just the right amount of lavender and lemon, not too overpowering. It also made an excellent dough to slice; most other biscotti recipes I have made are not the right consistency to cut into 1/2″ thick slices.

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