French Lavender Biscotti

Makes about 20-26 cookies
You'll Need: 2 cups all-purpose flour, 1/2 cup almond meal, 1 tsp baking powder, 1.25 cups granulated sugar, pinch kosher salt, 2 large egg yolks, 3 large eggs, 1 tsp pure vanilla extract, zest of 1 organic orange, 1 cup dried orange infused cranberries, 1 cup whole cashews, 2 tsp edible organic French lavender (chopped)*, additional 1/2 cup to 1 cup of flour for kneading and handling
How to Prepare: Pre-heat oven to 350 degrees F. Combine the flour, almond meal, baking powder, sugar and salt and sift into a large bowl . In a separate bowl, whisk the egg yolks, eggs, vanilla and orange zest. Combine the wet and dry ingredients together using an electric mixer (alternate adding wet and dry until all is combined). Scrape the sides of the bowl so everything is incorporated well. You will have a sticky dough. Using a spatula or your hands, stir in the cashews and lavender. Transfer the dough to a well floured surface. Flour your hands well and knead the dough a few times. Using your hands, shape the dough into two rectangular logs. Each should be about 3.5" wide by 15" long. Transfer the dough logs to a parchment lined baking sheet. Bake for about 25 minutes at 350 degrees F. Remove from oven and allow to cool for about 10-15 minutes. Transfer baked logs to a large cutting board. Using a serrated knife, slice the logs width wise, into about 1/2 inch pieces. Put the cut sides down on a baking sheet and bake again for about 15 minutes in a 275 degrees F oven. Remove from oven and using tongs or your fingertips, flip the cookies. Bake one final time for 15 minutes again at 275 degrees F. Remove from oven. Transfer to a cooling rack and allow to cool for 15-20 minutes. After you've gobbled some up, store the left overs (if there are any) in an airtight bin for the best shelf life. We like to dip these in our coffee or tea. Enjoy!

* You can buy delicious, edible lavender online. I bought mine on

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