After making the lavender shortbread a few months ago, I was inspired to use edible lavender more often.
Recipes like honey lavender ice cream and honey lavender creme brûlée were calling my name for weeks.
Once I finally got around to making something I settled on lavender biscotti.
I must admit, I was a bit underwhelmed by the thought of a lavender biscotti – but this recipe surprised me.
The biscotti are floral but not overwhelming. I also used organic turbinado sugar and organic coconut oil to make the biscotti softer and more like a cookie.
If you have never used lavender in any baked goods I recommend giving it a try! The lavender buds are pretty, smell good and add lovely purple flecks to your recipes.
You can find out where to buy edible lavender buds here!
Lavender Biscotti
Recipe adapted from: Success with Seed
Ingredients:
- 1 stick (8 tbsp) butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup turbinado sugar
- 2 1/2 tbsp edible lavender
- 1/2 cup coconut oil (if in a solid state melt, then cool to room temp.)
- 3 large eggs
- 1 tsp vanilla
- 3 cups unsifted flour
- 1/4 tsp salt
- 3 tsp baking powder
Directions:
- Grind the turbinado sugar and lavender together in a food process, spice grinder or you can use my favorite kitchen tool – the choppy.
- In the bowl of your stand mixer with the paddle attachment cream together the butter, granulated sugar and lavender/turbinado sugar on medium speed until light and fluffy. You want the sugar to be almost fully dissolved in the butter. Scrape down the bowl.
- Add the oil and mix it in completely. Scrape down the bowl. With the mixer on medium speed add the eggs 1 by 1, then pour in all the vanilla. Mix until completely homogenous. Scrape down the bowl.
- Mix in the flour, salt and baking powder until you have a thick mixture that you can mold with your hands.
- On a lined cookie sheet form 4 small logs of dough, all about the same size. Cover the dough and keep in the fridge overnight.
- The next day, preheat the oven to 325 degrees F. Bake the dough for 15 minutes then remove from the oven. Slice into small cookies, place them on their sides and continue baking until golden brown. Store in a plastic bag at room temperature for 1 week.
You can find out where to buy edible lavender buds here!
About bigfatbaker
Hello! I wanted to say CONGRATS and let you know I Nominated you for the Versatile Blogger Award! FOr more details about the award, please visit: http://bargainbites00.blogspot.com/2012/06/versatile-blogger-award.html Congrats again, it is well deserved! I love your blog!
Hmmm, using lavender. I grow lavender, I should pluck some and make your biscotti, it sounds wonderful!
Oh I would LOVE to have a lavender plant. They are gorgeous when they are blooming.
Love the sound of these. I’ve made a lavender chocolate cake which was really good, but would never have thought of biscotti. Like the idea of using coconut oil too.
wow i have so many lavender plants in the garden and its a shame they never get used for anything. This sounds perfect. I love biscotti!
what an interesting flavor combination!! sounds delicious:) beautiful photos too!
I love lavender cookies! Because it’s biscotti I would love to dip this in some creamy coffee…yum!
I have only recently done something with culinary lavender, I made a lavender lemonade and I loved it. When I”m done with school I am going to bake this biscotti, I can imagine how lovely it would be with a cup of tea!
Oh my gosh lavender lemonade sounds amazing. I’m going to have to try that!
This biscotti looks wonderful! I bet it smelled great too =)
Looks like I have some yummy ideas for my lavendar blooms as I’ve been wondering what ways I can use them up. Have always loved lavendar! Thanks! Thanks!
Erin, your biscotti look amazing. I love that you used lavendar, and they do look more cookie-like in the picture- yum!
Love that you use coconut oil for these!