Buckwheat Lavender Biscotti

Indulge in the unique flavors of buckwheat and lavender with these delicious biscotti. These twice-baked cookies have a crispy texture and are perfect for dipping in coffee or tea. The nutty taste of buckwheat pairs beautifully with the floral notes of lavender, creating a delightful treat. With a touch of lemon zest, these biscotti offer a refreshing twist on a classic recipe. Enjoy them as a snack or serve them as an elegant dessert at your next gathering.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons dried lavender buds
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 cup slivered almonds

Directions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, granulated sugar, baking powder, salt, and dried lavender buds.
3. Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until it resembles coarse crumbs.
4. In a separate small bowl, lightly beat the eggs. Add the eggs, vanilla extract, and lemon zest to the flour-butter mixture. Stir until the dough starts to come together.
5. Transfer the dough onto a lightly floured surface and knead it gently a few times until it forms a cohesive ball.
6. Divide the dough in half and shape each portion into a log, about 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them.
7. Press the slivered almonds evenly into the top of each log, gently pressing them to adhere.
8. Bake in the preheated oven for 25-30 minutes, or until the biscotti logs are firm and lightly golden.
9. Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 300°F (149°C).
10. Transfer the cooled logs onto a cutting board and use a sharp knife to slice the logs into diagonal slices, about 1/2 inch thick. Arrange the sliced biscotti on the baking sheet in a single layer.
11. Bake the biscotti for an additional 20-25 minutes, or until they are dry and crisp. Flip the biscotti halfway through the baking time to ensure even browning.
12. Once the biscotti are done baking, remove them from the oven and let them cool completely on a wire rack.
13. Store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy with your favorite hot beverage or as a sweet snack.

Interesting Facts