These Lavender Lemon Biscotti are full of fresh and bright flavors. Twice baked Italian cookies with floral notes, perfect for spring.
Why You Will Love This Recipe
Biscotti, also called cantucci, are delicious, crisp Italian cookies that are baked twice.
These cookies are enhanced with the floral combination of lavender buds and lemon for a bright flavor.
Eat them with some tea or on their own!
These are the ingredients you need for this recipe:
Lavender Buds – It is important to buy lavender that is edible and meant for culinary uses.
This is the equipment you need to make this recipe:
- Measuring Cups
- Measuring Spoons
- Stand Mixer (or large bowl with hand mixer)
- Baking Sheets
- Silicone Baking Mats (or parchment)
- Sharp Knife
First mix together the butter and sugar in the stand mixer until combined.
Add the eggs and incorporate one at a time.
Add the vanilla, lavender, and lemon zest until just incorporated.
Slowly mix in the flour, baking powder, and salt.
Remove the dough, split in half, and create two logs approximately 12 inches long and 2 inches wide.
Bake for about 20 minutes, until the tops are starting to get cracks.
Remove from the oven and let sit for 10 minutes.
While still warm, cut into slices with a very sharp knife.
Place the slices on the baking sheet and bake another 15 minutes.
Let the cookies cool completely before decorating with lemon glaze.
Modifications and Substitutions
Should biscotti be hard or soft? They are traditionally hard. But you can reduce cooking time if you do want them soft.
It is important to let the cookies cool completely before decorating with glaze. Otherwise, the warmth will cause the glaze to run off.
Adding too much lavender will give it a soap-like taste. This amount should be just enough.
The double bake is what makes the cookies crisp and delicious!
Is any lavender edible? No, some lavenders are not grown for consumption.
Most commonly, English lavender is edible. But regardless of what lavender you purchase, make sure it is labeled as being edible and/or for culinary purposes.
The cookies were likely not baked long enough the second time.
You want them to feel relatively firm with a slight give in the middle when you press on them, as they will harden a little more when removed from the oven.
This is not necessary, but can be done if making the dough in advance. Chilling makes the dough easier to handle but might require a slightly longer cooking time.
- Preheat oven to 350°F with a rack in the middle position.
- In the bowl of a stand mixer with the paddle attachment (or using a large bowl with a hand mixer) beat the butter and sugar together at medium speed.4 Tablespoons unsalted butter, 1 cup sugar
- Add the eggs one at a time, combining fully before adding the other.2 large eggs
- Add the vanilla and briefly mix to combine.½ teaspoon vanilla extract
- Add the lavender buds and lemon zest and mix on a slow speed until just incorporated.1 Tablespoon lavender buds, 1 Tablespoon lemon zest
- Reduce speed to low. Add the flour, baking powder, and salt and mix until just combined.2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Remove the dough from the bowl and split into two halves.
- Roll the dough out into two logs approximately 12-13 inches long and 2 inches wide (slightly flattened with your hands). Place on a silicone mat or parchment lined baking sheet.
- Bake the loafs for about 20 minutes, or until they are starting to develop cracks on the top.
- Remove from the oven and let the logs cool for only 10 minutes.
- Use a sharp knife to cut the logs, at a diagonal, into cookies approximately 1/2 inch thick.
- Place all of the slices onto the baking sheet again (touching is fine as they will no longer expand).
- Put the cut cookies back in the oven for an additional 15 minutes.The cookies will feel crisp on top but still slightly "give" and push down in the middle.
- Remove from the oven and let cool on a cooling rack completely.
- Decorate if desired with lemon glaze and additional lavender buds/lemon zest. Store in an air tight container up to 1 month.lemon glaze