Buckwheat Lavender Biscotti

Ingredients and Weight:

• 2 cups (250g) buckwheat flour
• 1 cup (120g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tablespoon (15ml) dried lavender buds
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 2 large eggs
• 1/3 cup (80ml) melted unsalted butter
• 2 tablespoons (30ml) milk

Preparation Time:

15 minutes

Cooking Time:

35-40 minutes

Difficulty Level:

2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the buckwheat flour, all-purpose flour, sugar, lavender buds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Form the dough into a ball, then divide it in half. Roll each half into a log about 12 inches long.
6. Transfer the logs to the prepared baking sheet and bake for 25-30 minutes, or until golden brown on the outside.
7. Remove from the oven and let cool for 10 minutes before slicing into 1-inch thick slices.
8. Return the slices to the baking sheet and bake for another 10-15 minutes, or until crispy.

Nutritional Information:

One serving (2 biscotti):

• Calories: 200
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 25g
• Protein: 5g
• Fiber: 2g

Dish Characteristics:

• Crispy, flavorful, and aromatic
• Perfect for breakfast, a snack, or dessert
• Makes a great gift

User Comments:

• "These biscotti are so delicious and unique! I love the combination of buckwheat and lavender."
• "They are the perfect crunchy treat to enjoy with coffee or tea."
• "I've made these biscotti several times and they always come out perfectly."
• "They are a great way to use up leftover egg whites."
• "I love the fact that these biscotti are made with buckwheat flour, which is a healthier alternative to white flour."

Special Precautions and Tips:

• If you don't have dried lavender buds, you can substitute 1 teaspoon of lavender extract.
• Be careful not to overbake the biscotti, or they will become too hard.
• Store the biscotti in an airtight container at room temperature for up to 2 weeks.