It was time to use some of the dried lavender from the herb garden. Lavender lends a slight floral essence to these biscotti and the white chocolate on the edge adds a little extra sweetness to the not-too-sweet cookie.
Biscotti with Lavender
slightly adapted from Southern LivingPRINT RECIPE
1/2 cup sugar
1/4 cup butter, softened
1 1/2 to 2 tablespoons coarsely chopped fresh 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
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 lightly greased baking sheet, and flatten to 1-inch thickness.
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.
Place 1 cup white chocolate melting disks into a shallow dish and follow package directions to melt in microwave. Dip bottom edge of biscotti into melted disks to coat, scraping excess off by running on side of dish. Place on rack and cool in refrigerator until hardened.
And here is my boy seriously hoping someone will share their biscotti.