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!