- 1/2 cup sugar
- 3 tbls butter
- 3 tsp ground lavender
- 2 teaspoon grated orange rind
- 1/2 teaspoon vanilla
- 2 large egg whites
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 C toasted almonds
- Optional: 3 oz. Melted semi-sweet chocolate
- 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 k 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 floured board or other surface to work on. Spray a baking sheet with cooking spray; with lightly floured hands, shape the dough into two 5″ long rolls; move to the baking sheet and flatten the rolls to a 1″ thickness.
Bake them at 325 for 30 minutes. Remove the rolls from the baking sheet, and cool for 10 minutes on a wire rack.
Cut each roll diagonally into 7 – 1/2″ slices a good sharp knife. Place the slices on baking sheet. Bake the slices at 325 for 15 minutes (the cookies will be slightly soft in the center, but will harden as they cool.
Remove from baking sheet; cool completely on wire rack.
If you want dip one end of the cooled biscotti into the melted semi-sweet chocolate and place on waxed paper to cool and harden.