It has been a while since I have shared any recipes using culinary lavender.   I developed this recipe from a biscotti recipe shared with me many years ago by a dear friend, Christine Burlison.  She invited me into her home and shared with me the art of biscotti making.  The recipe has been adapted to use Einkorn and of course, lavender buds. 

I recently started baking with Einkorn and absolutely love it.  It is an ancient wheat that has never been hybridized so it can often be eaten by people who are gluten intolerant.  It has 30% more protein and 15% less starch and is packed with B Vitamins.  You can purchase the all purpose flour or the wheat berries and grind them yourself.  I get my Einkorn from Jovial Foods.  They have a quality product at an affordable price. 

The lavender pairs so well with the vanilla and almonds in this recipe adding a slight floral tone to the biscotti and I love the hearty texture that the freshly ground einkorn adds to this recipe. 

Enjoy this with a cup of coffee in the morning or tea in the evening!

Einkorn Lavender Vanilla Biscotti

3 ¼ cups freshly ground Einkorn flour (1.5 cups of wheat berries).  

1 cup sugar

1 teaspoon baking soda

1/8 teaspoon salt

3 large eggs

½ teaspoon vanilla

1 teaspoon culinary lavender buds

½ cup slivered or sliced almonds

Preheat the oven to 325 degrees

Grind 1.5 cups of einkorn wheat berries to yield 3 ¼ cups flour.  If you don’t have a wheat        grinder or Einkorn wheat berries you can substitute with 2 cups of all purpose flour.  Combine the flour with the baking soda and salt.

In a food processor or blender combine the sugar and lavender and pulse until the lavender is processed to fine particles in the sugar.

Cream the eggs, sugar and vanilla using a stand or hand mixer and then gradually add the flour mixture until just combined.  Fold in the almonds.  (The dough will be a bit wet and sticky at this point.)

Lightly grease your baking sheet or stone.  Pour the dough onto the baking sheet and shape it into a rectangle approximately 4x10 inches in size.  Bake at 325 degrees for forty minutes.  Remove it from the oven and slice at an angle into 10-12 slices.  Turn the slices on their side and return them to a 275 degree oven for 10 minutes, flip the biscotti to its other side and bake for an additional ten minutes.  Remove from the oven and allow to cool completely.

I drizzled some melted dark chocolate on my biscotti but you can also use white chocolate or just leave them plain.

Make a cup of coffee or tea, dip and enjoy!!