Ever since my stint on the French Riviera a few years back I have been smitten by lavender. The Mediterranean heat and soil create the perfect growing conditions for its cultivation, and I vividly recall romantic fields of lavender artfully brushed about the countryside. The markets were redolent with its fresh green scent, too. I’m still transported by anything even remotely related to lavender, from sachets and dried arrangements to colorful Provencal fabrics.
On my return home I tried growing lavender, but sadly South Florida was not the South of France. To my elation I discovered it grows very well here in Oregon and have wasted very little time in planting two varieties: a yellow and a blue-purple. I’m told lavender can be slow to bloom in its first year, so I’ve been happy to fuss over them like a doting parent, just happy they are there: growing chubby and sending up a few colorful blooms.
One day this summer on a visit to my local farm stand, I spotted huge bouquets of lavender; apparently a bumper crop shared by a local grower. I was beside myself with excitement: the idea of having such a huge amount at my disposal! I gathered up the biggest bunch possible and buried my nose in the center of this blissful purple haze! Heavenly! My own catnip!
Here is my favorite biscotti recipe which includes cornmeal and usually fennel seeds for flavoring. I’ve substituted lavender instead – its delicate perfume provides an exquisite complement. This cookie is especially delicious with Earl Grey tea for dipping.
Lavender Hazelnut Biscotti
3/4 cup sugar
1/2 cup butter, melted
1 tablespoon orange juice
1 teaspoon vanilla
1 3/4 cups flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 tablespoon lavender buds, heaping
1 cup hazelnuts, coarse chop
In a mixing bowl, mix sugar, butter, orange juice and vanilla, beat in the eggs.
Separately combine dry items and stir into sugar mixture. Stir in lavender and nuts. Cover and chill until firm, 2 to 3 hours.
Preheat oven to 375 degrees line a cookie sheet with parchment or silpat. Shape dough on sheets into long flat loaves, about 1 1/2″ wide. Place them 2″ apart, they will spread. Bake until light brown, about 20 minutes. Remove from oven and lower heat to 350 degrees.