Makes: 16 to 18 biscotti
Prep: 20 minutes Bake: 50 minutes
6 Tbsp butter, softened
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp salt
1 tsp Pure Orange Extract
2 tsp Orange Zest
½ tsp vanilla extract
1 Tbsp Culinary Lavender (½ Provence – ½ Angustifolia “Melissa”)
2 large eggs
2 cups all-purpose flour
1 cup dried cranberries
Preheat oven to 350’. Combine first 7 ingredients in a medium bowl and beat with electric mixer at medium speed until smooth and creamy. Add eggs, and beat until blended. (Batter may look slightly curdled.) Add flour and cranberries, beating at low speed until smooth. (Dough will be soft and sticky but should hold its shape)
Transfer dough to a lightly greased baking sheet, and shape into a log about 14” long, 2 ½” wide, and about ¾” high.
Bake at 350’ for 22 minutes. Remove from oven, and reduce temperature to 325’. Let stand 5 minutes; slice into ¾” pieces.
Stand biscotti on edge on baking sheet. Return to oven, and bake at 325’ for 25 minutes. Remove from oven, transfer to wire rack, and cool completely. (For crunchier biscotti, bake an additional 5 to 10 minutes.) Store at room temperature for up to one week; for longer storage, wrap airtight and freeze.
(Recipe courtesy of The Lavender Lady, Hood River Lavender Farms, December 21, 2006)