Lavender Coconut Biscotti

I am in love with lavender! I love baking with it, lotions, essential oils, the flowers, candles, and how can you beat that smell?! Clearly, my whole wedding revolved around herbs and especially lavender. It just makes me happy, everything about it. I always have it around so I thought lavender and coconut would be a fun combo for these biscotti. Kind of different but they really do balance each other out. Dip them in your coffee and you are immediately relocated to the South of France.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 ½ cups sugar
• 1 ½ tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 2 egg yolks
• 6 tbsp. butter, melted
• 3 tbsp. shredded coconut
• 1 ½ tbsp. dried lavender buds

Directions

Preheat oven to 325 degrees F. Lightly grease cookie sheet; set aside. In a bowl combine flour, sugar, baking powder, salt, coconut and lavender. Make a well in the center of the flour mixture.

Add butter and stir until dough starts to form using a wooden spoon, then when you can’t mix with spoon anymore form to a ball with your hands.

Turn dough out onto a lightly floured surface; divide into 2 equal portions. Shape each portion into a 14 inch-long loaf. Place loaves about 3 inches apart on prepared cookie sheets; flatten loaves slightly until about 1 ½ inches wide. Bake about 30-35 minutes or until firm and light brown. Cool on cookie sheet for about 15 minutes.

Transfer baked loaves to a cutting board. Using a serrated knife cut each loaf diagonally into ½ inch slices. Place slices back onto cookie sheet and bake for 10 minutes. Turn slices over; bake for an additional 10-15 minutes until dry and crisp. Cool and store.