I posted my first episode of my very first podcast- EVER! I have worked so hard to get it going that I almost forgot how much work I have to do. Whew! I’m still figuring things out and it’s been such a fun ride! I’d love your feedback also-it’ll help me know what you want to talk about.
In the first episode, I promised a recipe from my friend Jan, who owns The Elderberry in Charlottesville. Jan is a certified herbalist and is the owner/operator of the herbal apothecary.
The recipe that she gave me features lavender, a calming, cooling herb that has incredible benefits for the mind and body.
Although the original recipe calls for hazelnuts, I was only able to find almonds at this time of year; therefore, the substitution. When the holidays roll around in a few months again, simply swap out which nuts you feature in this recipe and, voila, you have a seasonal recipe, just in time for holiday baking!
This recipe yields amazing flavor and an excellent crumb, no matter what add-ins you use!
Lavender Almond Biscotti
1 ¼ cup almonds, lightly toasted, divided
1 ¾ cups all-purpose flour
2 teaspoons dried lavender flowers (augustifolia species)
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs, plus 1 large egg white beaten with pinch of salt
1 cup sugar
4 tablespoons coconut oil at room temperature
2 tablespoons grated lemon zest from 2 lemons
½ teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 325°.
Using ruler and permanent marker, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down. Admittedly, I skipped this step in favor of making an estimated shape, which seemed to work pretty well. (Also, kiddo fingers optional.)
Pulse 1 cup almonds in food processor until coarsely chopped, 8-10 pulses; transfer to bowl and set aside. Process remaining ¼ cup almonds in a food processor until finely ground (about 45 seconds).
Add flour, lavender, baking powder, and salt; process to combine (about 15 seconds). Transfer flour mixture to bowl. Process 2 eggs in the now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds.
Add the coconut oil, lemon zest, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl.
Sprinkle half the flour mixture over egg mixture and, using a rubber spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.
Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines drawn on parchment as a guide if this is the method you chose. Using a rubber spatula lightly coated with coconut oil, smooth the tops and sides of rectangles. Bake until loaves are golden and just beginning to crack on top, 25-30 minutes, rotating pan halfway through baking.
At this point, these are giant, delicious, and warm cookies. Try not to eat them!
Let the loaves cool on the baking sheet for 30 minutes. Transfer the loaves to a cutting board. Using a serrated knife, slice each loaf on slight bias into ½ inch thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet.
Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving.
Biscotti can be stored in airtight container for up to a month. If they make it that long, I give you my congrats.
What is your favorite way to use lavender?