Lavender Lemon Biscotti are a floral inspired cookie recipe. Twice baked Italian cookies perfect for spring and Easter with lemon and flowers. Crisp and hard cantucci biscuits.
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
Notes
If decorating with glaze, do not do this until the cookies are cool. Otherwise the glaze will run off and not stick.