Tuesday, February 5, 2013

Lemon, Lavender and Vanilla Bean Biscotti

Lemon, Lavender, and Vanilla Bean Biscotti
by Tracy Hersh
adapted from Biscotti with Lavender and Orange from the All New Southern Living Cookbook

¼ cup butter
½ cup sugar
1 Tablespoon dried Culinary Lavender, crushed
½ grated lemon rind
1 Marx Foods Tahitian Vanilla Bean
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup toasted pecans
½ teaspoon lemon extract

Preheat oven to 350°.

In a mixer combine sugar, butter, lavender and lemon rind. Slice vanilla bean in half lengthwise and scrape seeds into mixture. Mix Well. Add eggs, one at a time, and beat until blended. Sift together flour, baking powder and salt. Gradually add to sugar mixture. Stir in pecans and lemon extract. Roll dough into a 10 inch log onto a greased baking sheet; flatten log to 1 inch thick. Bake for 30 minutes. Cool on wire rack. When log is completely cool slice into half-inch slices. Reduce heat of oven to 300°. Place slices on an ungreased baking sheet. Bake for 20 -25 minutes. Cool on wire rack. Enjoy by dunking into a nice cup of coffee or tea.

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