Lavender & Lemon Biscotti
In Tuscany, these perfectly crisp “Cantucci” are a beloved treat often served with the traditional dip into Vin Santo dessert wine. This lavender & lemon biscotti version keeps the traditional crunch and nutty bite, but adds a delicate twist: lavender-infused olive oil for a subtle floral note that pairs beautifully with the bright lemon zest.
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Italian Translation: Cantucci alla Lavanda
Region of Origin: Tuscany
Wine Pairing Suggestion: Vin Santo is a must!
Category: Dessert [“Dolce”]
Michelle’s Cucina
A note from my kitchen to yours.
Throughout Tuscany, almond-studded cantucci are a beloved tradition, often served alongside a glass of Vin Santo for dipping. I’ve enjoyed them everywhere from Florence to Siena, and they’re one of those simple treats that instantly bring me back to Italy.
This version stays true to the crisp texture and nutty flavor of the classic while adding a subtle twist: lavender-infused olive oil. The floral notes pair beautifully with bright lemon zest, creating a biscotti that’s familiar yet a little unexpected.
Why this recipe works: Lemon, almond, and lavender complement one another without overpowering the traditional character of the biscotti. The result is crisp, fragrant, and perfect for making ahead.
Ingredients for Lavender & Lemon Biscotti:
Full measurements in the recipe card below.
- “00” Flour (All-Purpose Flour will also work also)
- Sugar
- Baking Powder
- Almonds
- Lemon
- Unsalted Butter
- Lavender-Infused Olive Oil – (or regular Extra Virgin Olive Oil can be substituted)
- Eggs
RECOMMENDED KITCHEN TOOLS:
- Large Mixing Bowl
- Medium Mixing Bowl
- Small Bowl
- Microplane Zester
- Baking Sheet
- Pastry Brush
- Optional: Bench-Scraper
How to Make Lavender & Lemon Biscotti:
STEP 1: Preheat the oven to 350°
STEP 2: Combine Dry Ingredients.
In a large mixing bowl, whisk together dry ingredients - “00” flour, sugar, baking powder, chopped almonds, and lemon zest. Set aside.
STEP 3: Combine Wet Ingredients.
In a medium mixing bowl, add butter, olive oil, and 3 eggs. Whisk until incorporated.
STEP 4: Combine all.
Add the liquid ingredients to the larger bowl with the dry ingredients. Mix together in the bowl; and then move to the counter and knead to a uniform dough. Do not overwork. It will be a bit sticky!
STEP 5: Prep for Baking.
Form a ball and cut in half with a bench scraper. Shape each half into a long, thin, loaf (approximately 12 inches long, each).
STEP 6: Egg Wash.
In a small bowl, beat the 1 remaining egg with a fork; and brush on the top of each loaf.
STEP 7: Bake
Bake for 35-40 minutes, until light golden brown; turning 180 halfway through. Let rest 5 minutes, transfer to a cutting board, and cut into ¾ inch slices - on a slight diagonal.
How to Serve Lavender & Lemon Biscotti:
- Pair with Vin Santo for a traditional Tuscan-style dessert.
- Serve alongside cappuccino or espresso for an afternoon coffee break.
- Arrange on a dessert board with fresh berries and almonds for entertaining.
Buon Appetito!
La Vita, Simplified:
Shortcut: Short on time? Gently warm the olive oil with culinary lavender buds for 10–15 minutes, then strain.
Kitchen Favorite: A Microplane creates fine lemon zest without the bitter pith.
Pantry Favorite: Italian “00” flour helps create a delicate, tender crumb.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
LAVENDER & LEMON BISCOTTI
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Small bowl
- Microplane Zester
- Baking Sheet
- Pastry Brush
- Optional: Bench-Scraper
Ingredients
- 2 ½ cups + 2 Tablespoons: “00” Flour - or All-Purpose flour will work
- 1 ¼ cups Sugar
- 1 Tablespoon Baking powder
- 1 cup Almonds - roughly chopped
- 1 Lemon - zested
- 1 Tablespoon Unsalted Butter - melted
- 3 Tablespoons Lavender-infused Extra Virgin Olive Oil - or regular EVOO can be substituted
- 4 Eggs - separated
Instructions
- Preheat the oven to 350°
- In a large mixing bowl, whisk together dry ingredients -“00” flour, sugar, baking powder, chopped almonds, and lemon zest. Set aside.
- Separately, in a medium mixing bowl, add butter, olive oil, and 3 eggs. Whisk until incorporated.
- Add the liquid ingredients to the larger bowl with the dry ingredients.
- Mix together in the bowl; and then move to the counter and knead to a uniform dough. Do not overwork. It will be a bit sticky!
- Form a ball and cut in half with a bench scraper.
- Shape each half into a long thin loaf, approximately 12 inches long each.
- In a small bowl, beat the 1x remaining egg with a fork; and brush on the top of each loaf.
- Bake for 35-40 minutes, until light golden brown; turning 180° halfway through.
- Let rest 5 minutes, transfer to a cutting board, and cut into ¾ inch slices - on a slight diagonal.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Traditionally served with Vin Santo for dipping.
- Store airtight at room temperature to keep the biscotti crisp for several days.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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