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
- 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
Recipe for Lavender-Infused EVOO.
- 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:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹