Lavender is one of my favorite flowers. We have a row of lavender along the walkway to our house where the plants will catch plenty of afternoon sunshine and a few individual plants scattered in other sunny spots.
We grow two varieties of English Lavender, and both do well in our garden. Right now our lavender is at its peak – the perfect time to gather stems for vases, wands and hanging arrangements, and flowers to use in soap and sachets.
I also use them in a variety of recipes from lavender sugar and simple syrup to baking – especially paired with our home-grown lemons for these excellent 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 butter, melted and cooled
2 tsp. grated lemon zest
1 tsp. vanilla extract
Preheat oven to 350 degrees F.
Combine sugar and lavender blossoms in a food processor and blitz until the lavender is quite finely chopped.
Transfer the lavender sugar mixture to a large bowl and add the eggs. Beat until thick (about 2 minutes).
Add the butter, lemon zest, and vanilla and beat until combined. Sift the dry ingredients together, and stir them into the egg mixture until well combined. At this point, the dough will be soft and a bit sticky.
Divide the dough in half. On a parchment-lined cookie sheet, shape into two 10 x 3 inch logs.
Bake 20 minutes or until slightly golden (center will still be soft).
Remove from oven and reduce the heat to 300 degrees F.
Allow the logs to cool for about 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.
To keep the biscotti crisp, store in an airtight container and eat within two weeks.