Lunch: Biscotti with Lavender and Orange

Ingredients

1/2 cup sugar
3 tablespoons butter or stick margarine, softened
1 1/2 tablespoons chopped fresh lavender leaves
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sliced almonds, toasted
Cooking spray

Instructions

Preheat oven to 325 °.
Beat the first 5 ingredients at medium speed of a mixer until well-blended. Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; gradually add flour mixture to sugar mixture, beating until blended. Stir in almonds.
Turn biscotti dough out onto a baking sheet coated with cooking spray; with lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll to a 1-inch thickness. Bake the roll at 325 ° for 30 minutes. Remove the roll from the baking sheet, and cool for 10 minutes on a wire rack.
Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the slices, upright, on baking sheet. Bake the slices at 325 ° for 15 minutes (the cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.

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