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The best time to harvest lavender that is highly aromatic and colorful, is after buds have formed but before the flowers have opened.
Gather a handful of long flower stems in your hand and snip the flowers at their base. Wrap the bundle with twine. Hand upside down in bunches in a warm and dry location that is not in direct sunlight. Always harvest the whole plant at one time.
The lavender will be completely dry in 2-4 weeks. Shake it very gently and rub the buds into a clean and dry bowl. Store the dry lavender in a jar and place in a cool and dark location.
Purchasing lavender seeds
Culinary lavender can be purchased from Amazon if you don’t have a plant in your garden.
About Biscotti with Lavender
After making the dough, shape into a log on a baking sheet and bake. Cool, slice and bake for a second time.
Biscotti with Lavender
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 1/2 to 2 tablespoons coarsely chopped Culinary lavender
- 1/2 teaspoon grated orange rind
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced almonds, toasted
- 1/2 teaspoon vanilla extract
- white chocolate melting disks
Beat first 4 ingredients at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating until blended.
Combine flour, baking powder, and salt. Gradually add flour mixture to sugar mixture; beat until blended. Stir in almonds and vanilla.
Bake at 350° for 30 minutes. Remove to a wire rack to cool completely. Reduce oven temperature to 300°.
Cut log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place slices back onto the baking sheet. Bake at 300° for 20 to 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove to wire rack to cool completely.
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