Best 3 Buckwheat Lavender Biscotti Recipes

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Buckwheat lavender biscotti are a delicious and unique treat that combines the nutty flavor of buckwheat flour with the floral aroma of lavender. These cookies are perfect for any occasion, whether you're enjoying them with a cup of coffee or tea or serving them as a dessert. With their crispy texture and delicate flavor, these biscotti are sure to be a hit with everyone who tries them.

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT LAVENDER BISCOTTI



Buckwheat Lavender Biscotti image

Alternative-flour aromatic biscotti. To keep, seal tightly .

Provided by Kay5103

Categories     Desserts     Cookies     Biscotti Recipes

Time 1h5m

Yield 18

Number Of Ingredients 11

cooking spray
2 cups buckwheat flour
1 cup white sugar
¾ cup brown rice flour
½ cup potato flour
2 tablespoons crushed lavender
1 tablespoon vanilla powder
1 tablespoon baking powder
4 eggs, beaten
¼ cup canola oil
1 egg white

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
  • Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
  • Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
  • Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 29.7 g, Cholesterol 36.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 102.1 mg, Sugar 12.5 g

LAVENDER AND LEMON BISCOCHITOS



Lavender and Lemon Biscochitos image

Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 8

1/2 cup unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
1 tablespoon dried lavender flowers
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar., Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 16mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI



Gluten-Free Chocolate Buckwheat Biscotti image

These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn't dominate but seems rather to show off the chocolate.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h

Yield 3 1/2 to 4 dozen biscotti

Number Of Ingredients 12

88 grams (approximately 3/4 cup) buckwheat flour
37 grams (approximately scant 1/3 cup) cornstarch (or omit cornstarch and use 125 grams total buckwheat flour)
120 grams (approximately 1 cup) almond flour
60 grams (approximately 1/2 cup) unsweetened cocoa
10 grams (2 teaspoons) instant espresso powder or coffee extract
10 grams (2 teaspoons) baking powder
4 grams (1/2 teaspoon) salt
55 grams (2 ounces) unsalted butter
125 grams (approximately 2/3 cup, tightly packed) organic brown sugar
110 grams (2 large) eggs
10 grams (2 teaspoons) vanilla extract
100 grams (1 cup) walnuts, chopped

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
  • In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
  • Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
  • Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • To achieve the best flavor and texture, use high-quality buckwheat flour.
  • Make sure to measure the ingredients accurately for a successful baking experience.
  • Do not overmix the dough, as this can result in dry and crumbly biscotti.
  • For a crispy texture, bake the biscotti twice with a cooling period in between.
  • Store the biscotti in an airtight container at room temperature for up to a week or freeze them for longer storage.

Conclusion:

Buckwheat lavender biscotti offer a unique and delightful combination of flavors and textures. With their nutty buckwheat base, subtle lavender aroma, and a crispy exterior, these biscotti are perfect for any occasion. Whether you enjoy them as a sweet treat with a cup of coffee or tea or as an elegant addition to a dessert platter, these biscotti are sure to impress. Experiment with different flavor combinations to create your own signature biscotti recipe. Happy baking!

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