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Seed Encyclopedia
| Lavender Biscotti |
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Submitted By: Denise Schreiber Ingredients: Cream together 1 stick of butter not margarine 1 cup sugar Add in order: 1/2 cup oil 3 whole eggs 3 cups regular flour (not sifted) 2 Tablespoons of finely minced lavender angustifolia flowers/leaves 3 tsp. Baking powder Stir together Then add 1 tsp vanilla 1 cup chopped nuts, soaked in brandy, etc.(Optional liquor) Refrigerate at least 2 hours or overnight. Divide into eight rolls thick as a banana. Use 2 large pans and bake at 325 for 15 minutes until lightly brown. Remove and slice at a 45 degree angle. Return to the baking sheet and put back into the oven until slightly brown. Let cool completely on a rack then store in an airtight jar. This my recipe that I developed for an edible flowers food fest. |
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