LAVENDER & LEMON BISCOTTI
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.
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!
Notes
Recipe for Lavender-Infused EVOO.
You can use regular EVOO instead of Lavender-infused EVOO for a more traditional Biscotti.
Serving & Garnish Tips:
- 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.