Ingredients

• 1-1/2 tsp Lavender Flowers fresh or dried
• 3/4 cup Sugar
• 1 cup Almond Flour
• 1-1/2 cup Unbleached White All-Purpose Flour
• 1/4 cup Raw Almonds roughly chopped
• 1-1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 stick Butter (1/2 cup or 4 ounces), softened, salted or unsalted
• 1 Egg large, at room temperature
• 1/2 tsp Almond Extract
• 1-1/2 cups White Chocolate Chips melted, optional

Instructions

1. Preheat oven to 350°F.
2. With a mortar and pestle (or electric grinder), grind the sugar and lavender together until lavender is finely ground. Set aside.
3. In a separate bowl, mix dry ingredients: almond flour, all-purpose flour, baking powder, chopped almonds and salt. Set aside.
4. Using a paddle attachment, cream the butter and lavender sugar until fluffy and light (4-5 minutes).
5. Add the egg and almond extract, and mix to fully incorporate. Add in the dry ingredients and mix just until dry ingredients are incorporated.
6. Prepare a baking sheet by rubbing it with butter, and then form a flat loaf approximately 1” tall, 12” long and 4-5” wide.
7. Bake in preheated oven for 30-35 minutes (or until golden brown).
8. Remove log from oven and reduce heat to 250°F. Let log cool for 5 minutes; then, using a serrated knife, gently slice log lengthwise into 3/4” wide strips. Arrange slices back onto baking sheet (do not butter again), and bake for another 15 minutes. (Or, for crispier biscotti, return to the oven on a wire cooling rack.)
9. Remove biscotti from the oven, and allow to completely cool before dipping one side of the biscotti in melted white chocolate.