Biscotti with Lavender and Orange

[Guest guest]

Biscotti with Lavender and Orange

 

1/2 cup sugar

3 tablespoons butter or stick margarine, softened

1 tablespoon crushed lavender

1/2 teaspoon grated orange rind

1/2 teaspoon vanilla extract

2 large egg whites

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons sliced almonds, toasted

Cooking spray

 

Preheat oven to 325°.

Beat the first 5 ingredients at medium speed of a

mixer until well-blended. Beat in egg whites. Lightly

spoon the flour into dry measuring cups, and level

with a knife. Combine the flour, baking powder, and

salt; gradually add flour mixture to sugar mixture,

beating until blended. Stir in almonds.

 

Turn biscotti dough out onto a baking sheet coated

with cooking spray; with lightly floured hands, shape

the dough into a 10-inch-long roll; flatten the roll

to a 1-inch thickness. Bake the roll at 325° for 30

minutes. Remove the roll from the baking sheet, and

cool for 10 minutes on a wire rack.

Cut roll diagonally into 14 (1/2-inch) slices using a

serrated knife. Place the slices, upright, on baking

sheet. Bake the slices at 325° for 15 minutes (the

cookies will be slightly soft in center but will

harden as they cool).

Remove from baking sheet; cool completely on wire

rack.

Note: Store in an airtight container. To freeze up to

6 months, place biscotti in an airtight container.

Makes 14 servings.