These crunchy cookies, flecked with fresh lavender flowers and pistachio nuts, are great for dunking in coffee or tea. To create clean-looking cookies, you'll need a very sharp serrated knife to cut through the dough and pistachios.
Preparation time: 30 minutes
Cooking time: 40 minutes
Makes: 24-30 biscotti
1/3 cup butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tsp finely grated lemon zest
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup pistachios, shelled and unsalted (see Note)
2 Tbsp chopped fresh lavender flowers
1 large egg white, beaten
Preheat the oven to 350 F. Beat the butter and 3 cup /4 sugar until light and fluffy. Beat in the eggs, vanilla and lemon zest. Sift the flour, baking powder and salt into a second bowl. Mix in the pistachios and lavender. Beat the dry mixture into the butter mixture until combined.
Divide the dough in half and place on a very lightly floured work surface. Shape, knead and form each half into a smooth, ovalshaped log about 12 inches inches long and 2 1 /2 wide.
Place the logs on a large, nonstick or parchmentpaper-lined baking sheet, spacing each log at least 4 inches apart. Brush the top of each log with beaten egg white and sprinkle with a little sugar. Bake for 20 minutes, or until a light golden brown.
Remove from the oven, set on a cooling rack, and let logs cool on the baking sheet 10 minutes. Carefully lift a log from the baking sheet and place on a cutting board. With a very sharp serrated knife, using a sawing motion, slice the log on a slight diagonal into 3 /4-inch wide slices.
Lay the slices flat on the baking sheet. Repeat with the other log.
Return biscotti to the oven and bake for 10 minutes. Turn each biscotti over and bake 10 minutes more. Cool the cookies completely on a baking rack. Store in a tightly covered container for up to a month.
Note: Shelled, unsalted pistachios are available at bulk food stores and in the bulk-foods section of most supermarkets.
