Lavender Biscotti
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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