Biscotti with Lavender and Orange
Cindy shared these tasty treats at our 2016 Autumn Herb Gathering.
½ c sugar 2 c flour
¼ c butter, softened 2 t baking powder
2 T coarsely chopped fresh lavender ½ t salt
½ t grated orange rind ½ c sliced almonds, toasted
2 large eggs 1 ½ t vanilla
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.
Turn dough out onto a lightly greased baking sheet.
Shape dough into a 10-inch log; flatten to 1-inch thickness.
Bake at 350° F for 30 minutes.
Remove log from baking sheet, and cool completely on a wire rack.
Reduce oven temperature to 300.
Cut log diagonally into ½-inch thick slices using a serrated knife.
Place slices on an ungreased baking sheet.
Bake at 300° F for 20 to 25 minutes (will be slightly soft in center but will harden as it cools).
Remove from baking sheet; cool completely on wire rack.
Makes 15.
Store in an airtight container.
Freeze up to 6 months in an airtight container