For an enhanced lavender flavor, consider steeping the crushed lavender in warm milk or oil for 30 minutes before adding it to the dry ingredients. Strain the milk or oil before using. To prevent the biscotti from becoming too hard, ensure they are completely cooled before storing them. If they do become too hard, try placing a slice of bread in the airtight container to soften them slightly overnight. Experiment with different flours such as almond flour or oat flour to create variations of this recipe. Adjust the liquid content as needed to achieve the desired dough consistency.
Buckwheat Lavender Biscotti
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING18 People
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VIEWS3
Delight in the unique charm of these aromatic biscotti, crafted with alternative flours and infused with the soothing essence of lavender. Perfect for a sophisticated treat to accompany your tea or coffee.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol36 mg
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium102 mg
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Sugar13 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat your oven to 325 degrees F (165 degrees C). Lightly coat a baking sheet with cooking spray to prevent sticking.
02
Step
0 mins
In a large mixing bowl, combine the buckwheat flour, white sugar, brown rice flour, potato flour, crushed lavender, vanilla powder, and baking powder. Create a well in the center of the dry ingredients.
03
Step
0 mins
In a separate small bowl, whisk together the beaten eggs, canola oil, and egg white until thoroughly blended. Pour this wet mixture into the well formed in the dry ingredients.
04
Step
0 mins
Gently stir the wet and dry ingredients together until just combined, forming a cohesive dough. Be careful not to overmix.
05
Step
0 mins
Divide the dough in half. With lightly floured hands, shape each portion into a log approximately 8-10 inches long.
06
Step
0 mins
Carefully transfer the logs onto the prepared baking sheet, ensuring they are spaced apart to allow for even baking.
07
Step
30 mins
Bake in the preheated oven for 30 minutes, or until the logs are lightly golden and firm to the touch. (30 minutes)
08
Step
5 mins
Remove the baking sheet from the oven and reduce the oven temperature to 300 degrees F (150 degrees C). Allow the logs to cool slightly for about 5-10 minutes.
09
Step
0 mins
Using a sharp, serrated knife, gently slice the cooled logs into 1/2- to 3/4-inch thick biscotti. Handle them carefully to avoid crumbling.
10
Step
0 mins
Arrange the biscotti slices on their sides on the baking sheet.
11
Step
10 mins
Return the baking sheet to the oven and bake for an additional 10 minutes. (10 minutes)
12
Step
10 mins
Flip the biscotti slices over and continue baking for another 10 minutes, or until they are hardened and golden brown. This second baking ensures their signature crispness. (10 minutes)
13
Step
0 mins
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain their delightful crunch.
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