August 18, 2025

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 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: Toscano
Wine Pairing Suggestion: Vin Santo is a must!!
Category: Dessert [“Dolce”]

Michelle’s Cucina

A note from my kitchen to yours.

In Tuscany, the lemony and almond-studded cantucci are more than just cookies — they’re a tradition. I’ve enjoyed them throughout the region, from San Gimignano, to Siena, and of course Florence… and always with a glass of Vin Santo for dipping. This Tuscan dessert wine can be harder to find here in the States, but if you come across it, I highly recommend giving this pairing a try.

This version stays true to the crisp texture and nutty bite of the classic, but I’ve added a subtle twist: lavender-infused extra-virgin olive oil (you can get that recipe here: Lavender-Infused Olive Oil). It lends just a hint of floral aroma that plays beautifully with the bright lemon zest. Of course, you can use regular EVOO for a more traditional flavor. The recipe is not the quickest bake, but it’s an easy one — and a perfect make-ahead treat for picnics, parties, or a quiet afternoon coffee break.

What You’ll Need to Make Lavender & Lemon Biscotti:

“00” Flour (All-Purpose Flour will also work if you don’t have “OO” Flour)
Sugar
Baking powder
Almonds, roughly chopped
Lemon
Unsalted Butter
Lavender-infused Extra-Virgin Olive Oil – (You can use regular EVOO without the lavender infusion for more traditional biscotti)
Eggs

Equipment & Tools for Lavender & Lemon Biscotti:

Large Mixing Bowl
Medium Mixing Bowl
Small bowl
Microplane
12” x 20” Baking Sheet
Pastry Brush
Bench-Scraper (optional)

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 (approx 12 inches long, ea).

STEP 6: Quick Egg Wash.

In a small bowl, beat the 1x 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 min, transfer to a cutting board, and cut into ¾ inch slices - on a slight diagonal.

How to Serve Lavender & Lemon Biscotti:

Traditionally, Biscotti is enjoyed with Vin Santo wine, a Tuscan dessert wine.

Of course, it can be paired with a cappuccino for a lovely afternoon snifkin.

Buon Appetito!

La Vita, Simplified:

If you’re short on time for the lavender infusion, try a quick version: gently warm the 3 T EVOO with dried culinary lavender for 10–15 minutes, then strain. It won’t be as intense as the slow method, but it will still give your biscotti that lovely floral note.

Keep your biscotti fresh by storing them in an airtight container at room temperature with a sheet of parchment paper between layers. Perfect for gifting or prepping ahead.

Make a little extra of the Lavender-Infused Oil and use as a calming Body Scrub: Mix ¼ cup coarse sugar or sea salt with 3 tablespoons of lavender EVOO. It will gently exfoliate while moisturizing.

LAVENDER & LEMON BISCOTTI

Author: Michelle @ An Italian Kitchen

Classic Tuscan biscotti with a twist — almonds, lemon zest, and a hint of lavender-infused olive oil create a crisp, fragrant cookie perfect for coffee breaks, dessert platters, or dipping into Vin Santo.

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Prep Time 30

Cook Time 35

Rest 5

Total Time 1 10

Course Dessert

Cuisine Italian

Servings 28 biscotti cookies

Equipment

Large Mixing Bowl
Medium Mixing Bowl
Small bowl (for egg wash)
Zester
12” x 20” Baking Sheet
Pastry Brush
Bench-Scraper (optional)

Ingredients

2 ½ cups + 2 Tablespoons “00” Flour - NOTE: All-Purpose flour will work well too
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 - NOTE: See infusion recipe link below; but you can use regular EVOO without the lavender infusion for more traditional biscotti
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.
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 (approx 12 inches long, ea)
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 min, transfer to a cutting board, and cut into ¾ inch slices - on a slight diagonal.
Buon Appetito!