From vanilla pecan to triple chocolate pistachio, the majority of biscotti I make include some type of nut. This biscotti is different. It still has the crisp crunch of the traditional twice-baked Italian cookie, but with a light floral flavor. This delicate lavender biscotti is perfect for a Spring or Summer Brunch, Tea or lemonade Party, Bridal or Baby Shower. Fiori di Sicilia (flowers of Sicily) is a combination of vanilla and citrus which complements the lavender with a pleasingly floral aroma. The inspiration for this biscotti was at the moment I tasted the lovely lavender scones I made after visiting a lavender farm.
- 4 ounces butter, unsalted, softened
- 3/4 cup lavender sugar
- 3 eggs
- 1/4 teaspoon Fiori di Sicilia
- 2 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cream butter and sugar, add eggs one at a time, beating well after each addition. Add Fiori di Sicilia, mix well.
- Using a separate bowl, stir flour, salt and baking powder together. Stir into butter mixture.
- Cover and refrigerate for an hour or overnight. The dough will be sticky, and chilling makes it easier to form into logs. (I take the batter out of the bowl and wrap in plastic wrap. It takes less space in the refrigerator and is easier to form into the logs. When I remove the plastic, I cut the dough in half length wise and then into half again creating 4 strips of dough. Either way works)
- On parchment-lined cookie sheets, take half the dough and shape into 2 logs (12in x 2in). Flatten out slightly. (For a visual look at the technique involved for making these or any other kind of biscotti, refer to the Anise Biscotti recipe). Bake in 350* oven on the middle rack for 15 minutes or until lightly golden.
- Remove from oven and let cool a minute or two on cookie sheet. Carefully place log on cutting board and using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together (on their sides) back on cookie sheet, bake for an additional 13 minutes until barely golden. Remove from oven, cool completely.
- Repeat with the other half of dough. If you like them very crisp leave out overnight. (A word of caution: leaving them in plain sight will result in fewer biscotti in the morning). Stored in an airtight tin, they will keep for several weeks.
- Serve with coffee, tea or lavender lemonade