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Set out your prettiest tray, make your favorite beverage for dunking and treat yourself to a little tea party. Or even better. Invite a friend over to chat and enjoy a summer afternoon.
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
If you do not have lavender growing in your garden, you can still make these lovely biscotti. Culinary lavender are available and can be purchased from Amazon.
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.
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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.
Using a spatula or lightly floured hands, shape dough into a 10-inch log on a silicone mat or lightly greased baking sheet, and flatten to 1-inch thickness.
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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Nancy's Notes says
Oh my, those look scrumptious! Your little friend is adorable!
Lorraine, thank you for your comments while I've been away recovering from my heart issues! So kind of you to drop in and visit!
Have a great weekend!
This looks amazing Lorraine, I love to use lavender in cake recipes. I dont know if you get The Great British Bake off on USA TV. Its a baking competition where the contestants have to bake different cakes, breads etc. and each week the person who hasn't met the mark gets to leave the contest. Sometimes I think they must be quite relieved to leave as the tasks are so difficult. Well two weeks ago biscotti was on the menu and I think your biscotti would have won you 'Star Baker' 🙂
You are a pro!! All your post are beautiful and I love this one!! Hope to try it soon. 🙂
My Recent Favorite Books says
I love your pictures! =)
Lavender is one of my favorite flowers. Your recipe sounds great!
Sharon - creativity and family says
They look delicious! Your rather adorable dog obviously thinks so too. I really do need to get some new lavender plants for our garden. X
A few years back, you sent John some of your biscotti. He has been a fan since then. This is really beautiful with the lavender.