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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.
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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