Lavender Biscotti Recipes

BUCKWHEAT LAVENDER BISCOTTI

Buckwheat Lavender Biscotti image

Alternative-flour aromatic biscotti. To keep, seal tightly .

Provided by Kay5103

Categories Desserts Cookies Biscotti Recipes

Time 1h5m

Yield 18

Number Of Ingredients 11

Ingredients

cooking spray
2 cups buckwheat flour
1 cup white sugar
¾ cup brown rice flour
½ cup potato flour
2 tablespoons crushed lavender
1 tablespoon vanilla powder
1 tablespoon baking powder
4 eggs, beaten
¼ cup canola oil
1 egg white

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 29.7 g, Cholesterol 36.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 102.1 mg, Sugar 12.5 g

LAVENDER AND LEMON BISCOCHITOS

Lavender and Lemon Biscochitos image

Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
1 tablespoon dried lavender flowers
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar., Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 16mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

LAVENDER BISCOTTI

Lavender Biscotti image

Yet another recipe from my local newspaper (it's my favorite section:P...food!). The recipes from this week were AMAZING! This sounds like a promising recipe that would leave a hypnotizing aroma in your home! :P

Provided by Vanessa

Categories Dessert

Time 5h30m

Yield 96 biscotti

Number Of Ingredients 10

Ingredients

1/2 cup butter, not margarine
3/4 cup granulated sugar
1/4 cup lavender sugar (see recipe)
1/2 cup canola oil
3 large eggs
3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons lavender flowers (or minced leaves, or a combination!)
1 teaspoon vanilla
1 cup chopped almonds (or other nuts, soaked in brandy or bourbon)

Steps:

Preheat oven to 325 degrees.
Line 4 baking sheets with parchment paper.
Cream together butter, granulated sugar and lavender sugar.
Add oil, eggs, flour, baking powder and lavender flowers (or minced leaves).
Add vanilla and nuts; stir to combine. Refrigerate 4 hours.
Divide into 8 logs that are as thick as a banana and somewhat oval.
Place 2 logs on each cookie sheet and bake in preheated over 15 min., or until light brown.
Remove and slice biscotti logs at a 45-degree angle, about 12 slices per log. Return slices to baking sheets and bake until light brown.
Let cool completely on a rack, then store in an airtight jar.

Nutrition Facts : Calories 49.9, Fat 3, SaturatedFat 0.8, Cholesterol 9.2, Sodium 25.3, Carbohydrate 4.9, Fiber 0.3, Sugar 1.7, Protein 0.9

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