Lavender Biscotti Food
BUCKWHEAT LAVENDER BISCOTTI
Alternative-flour aromatic biscotti. To keep, seal tightly .
Provided by Kay5103
Categories Desserts Cookies Biscotti Recipes
Time 1h5m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
- Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
- Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
- Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
- Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 29.7 g, Cholesterol 36.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 102.1 mg, Sugar 12.5 g
LAVENDER AND LEMON BISCOCHITOS
Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar., Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 16mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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