Lavender and Lemon Biscotti

December 24, 2018mayurisjikoni
Blog post


Wishing all my followers and friends a very Merry Christmas and a Happy New Year. 

As Edna Ferber, a famous novelist and playwright quoted ” Christmas isn’t a season. It’s a feeling.” She was so right. Whether you celebrate Christmas as a religious festival or just as a festive holiday, the whole world gets encompassed in this joyful event. Its a reminder that good can prevail over evil, giving to others is a joy, we all can coexist together in peace and harmony. Come December and people appear more happy, more at peace, more forgiving. January is different, we all return to reality, sadness, daily life struggles, evilness around, hate, war and general gloom. 

The last theme for 2018, Fruits and Flowers was suggested by Priya Iyer who blogs at The World Through My Eyes. Check out her posts on the resurgence of millets in my plate and her restaurant review on Rajdhani’s Swad Kesariya.

Just recently I had done a post on rose flavored mini cupcakes so I didn’t want to use rose again. It took me a while to decide what I was going to use when suddenly I remembered I had a small tin of dried Provencal Lavender in my fridge. I thought I had left it in Montreal but am glad I found it in my fridge. Must say the small tin was lightly expensive but hubby happily indulgences me as I don’t spend on fancy clothes or jewelry. Whenever we travel I have two wishes, one to be able to buy special ingredients or props and travel business class whenever possible. I can sacrifice Gucci bags and Versace sunglasses for a good comfortable seat on the plane.

Coupled with the theme and my daughter’s request to bake some cookies for her take back to Dubai, I decided to strike one more item form my long list of ‘to try’ and decided to add lavender to biscotti. How often do 3 wants or wishes come together beautifully all wrapped in one?

What are biscotti? Never say ‘biscottis’ as biscotti is the plural of biscotto. These twice baked, crunchy, dry oblong bakes are originally from the city Prato. Almonds and pine nuts were added to these bakes which had no butter or rising agents and was used as travel food by the Romans. They were traditionally enjoyed dipped in Vin Santo a sweet dessert wine. 

Modern time biscotti are different. Baking agents, yeast, eggs are added to make them crunchy and crispy and not hard as rock. Nowadays instead of the tradition almond and pine nuts, other interesting ingredients are used like spices, dried fruits, other nuts, chocolates, liqueurs, exotic flavors and zests. These days its common to find biscotti served with black coffee, expresso or other coffees. 

Shhhh, let’s not let the Italians know that as I’m typing this post I’m enjoying a biscotto dipped not in coffee or sweet wine but tea!

NB: This year, FoodieMonday/Bloghop has decided to take a break for the first time ever since it started, next Monday there will be no post so see you all in 2019. 


Makes about 12-14 depending on how big the logs are

2¼ cups plain flour (all purpose flour)

1½ tsp baking powder

¼ tsp salt

2-3 tsp dried lavender buds

2 tbsp lemon zest (lemon rind)

100g butter, soft

¾ cup sugar

1 tsp vanilla extract

2 large eggs

  1. Sift the flour, baking powder and salt together in a bowl. 
  2. Add lavender buds and lemon zest and mix well.
  3. Add sugar and butter in another bowl.
  4. Cream the mixture till it becomes soft and creamy.
  5. Add vanilla extract and one egg. Whisk the mixture to incorporate the egg into it. 
  6. Add the remaining egg and whisk.
  7. Add the flour mixture and bring the dough together into a ball. 
  8. At this stage the dough will be a bit sticky and soft. Let the dough rest for 10-15 minutes.
  9. In the meantime preheat the oven to 180°C.
  10. Line a baking tray with parchment paper or grease it lightly with butter.
  11.  Mix the dough into a ball and put it on the prepared tray.
  12. Shape it into a log about 10 inches long and 3 inches wide.
  13. Bake the dough for 20 minutes till it becomes crispy on top and is light golden in colour.
  14. Take the tray out of the oven and let the baked log cool down for 10-15 minutes.
  15. Cut the first slice in a slant and cut into slices using a sharp serrated knife. The slices should be about ¾inches thick.
  16. Arrange the slices with cut side up in the tray.
  17. Bake the biscotti for 20-25 minutes until they become crispy and light brown in colour.
  18. Let the biscotti cool on a wire rack. Store in an airtight container.



  • Don’t over use the lavender buds. Your biscotti may taste like lavender soap.
  • Use a sharp serrated knife otherwise the slices may not come out too nicely.
  • You can replace the lavender and lemon with any other flavors you like.
  • If you want to you can serve the biscotti with lemon glaze. Mix ½ cup icing sugar, 2 tbsp lemon juice, ¼ tsp lemon zest and mix it well. Drizzle it over the biscotti and serve.


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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out some other recipes using flowers:

rose and saffron yogurt mousse

lemon and lavender scones

rose flavored mini cupcakes

watermelon, coconut and rose popsicles


Sending this recipe to the following event:




  • The Girl Next Door

    December 24, 2018 at 1:16 pm

    Yumm! Lavender and lemon is a fantastic combination. I’m sure the biscotti tasted amazing! 🙂

    1. mayurisjikoni

      December 25, 2018 at 11:02 am

      Thanks Priya, yes they did.

  • themadscientistskitchen

    December 29, 2018 at 11:09 am

    Lol Mayuri I am all grinning when I read about tea with which you are having the biscotti. Better pass a batch here or I am ratting on you!
    Delicious biscotti. I must hunt up my parcel that was gifted to me. I will love to try it out too.

    1. mayurisjikoni

      December 29, 2018 at 10:05 pm

      heheee.. Archana, I just had a couple here, the rest have gone to Dubai.. my daughter took them. If I were near you, you’d have got a batch.

  • Batter Up With Sujata

    December 29, 2018 at 1:44 pm

    Lavender and lemon wow what a fabulous combo. One more worth trying recipe from your space. Excellent share for the theme.

    1. mayurisjikoni

      December 29, 2018 at 10:02 pm

      Thank you so much Sujata.

  • Thomas BLG

    December 30, 2018 at 1:46 am

    Ohh Lemon biscuits. So delicious. I never eat them but I love lemon. So healthy, simple, tasty.
    Nice recipe!!
    Thank you for sharing <3

  • poonampagar

    December 31, 2018 at 7:00 am

    Lavender and citrus flavored Biscotti sounds so flavorful di ! Now I need to hunt for some dried flowers to tryout this recipe. Bookmarked it. Loved your photography as well.

    1. mayurisjikoni

      January 2, 2019 at 10:15 pm

      Thank you so much… ask anyone traveling abroad to get it for you. A small amount goes a long way.

  • Veena Krishnakumar

    December 31, 2018 at 7:07 pm

    I wish someone gets me this when they visit me soon. These biscotti looks so good and perfectly baked

    1. mayurisjikoni

      January 2, 2019 at 10:13 pm

      Heehhee… Veena did you send the wish list to Santa??? It may come true 😉

  • Vidya Narayan

    January 2, 2019 at 8:28 am

    Lavender smells amazing and when you manage to make biscottis out of it, simply superb! And yes, they are far better indulgences than shopping for bags and clothes. Glad that our husbands love and understand our craziness towards such indulgences. Biscottis are so good with coffee but I wouldnt mind some of it with tea as well.

    1. mayurisjikoni

      January 2, 2019 at 10:09 pm

      Thanks Vidya.. we definitely are lucky to have understanding husbands.

  • sizzlingtastebuds

    January 5, 2019 at 3:54 pm

    such an elegant and classy presentation of the biscotti along with the fine bone china tea cup 🙂 wow is all I can say, esp to those cute lavender buds that you have sprinkled along… great choice, Mayuri 🙂

    1. mayurisjikoni

      January 7, 2019 at 2:43 pm

      Thank you so much Kalyani.

  • Preethi Prasad

    January 6, 2019 at 12:23 pm

    Lemon and Lavender is a such a classic combination. Biscotti is baked to perfection.Perfect with some tea or coffee.Fab share.

    1. mayurisjikoni

      January 7, 2019 at 2:41 pm

      Thanks Preethi.

  • Sujata Shukla

    January 7, 2019 at 10:11 am

    Lavender is my favourite fragrance. I hunt it down in all forms – soap, shampoo, perfume, room freshener, you name it, you will find it all. over my house. And when it comes to food, it is my first choice in flavour and aroma. Im still hoarding the dried lavender I bought during my last visit to the US, and your lovely lavender lemon biscotti seems the tastiest way to use at least some of the fragrant flowers. Lovely share and lovely images, as usual, Mayuri!

    1. mayurisjikoni

      January 7, 2019 at 2:40 pm

      Thank you so much Sujata, I love the slight hint of fragrance and taste of lavender.

  • Sasmita Sahoo Samanta

    January 10, 2019 at 7:47 pm

    Lavender buds in lemon biscotti looks so awesome here. Definitely a lovely combo to munch on as well !!!

    1. mayurisjikoni

      January 11, 2019 at 5:06 pm

      Thanks Sasmita, it is a good combo.

  • FoodTrails

    January 14, 2019 at 10:14 pm

    I am sure , the biscottis must have tasted amazing full in flavours and with a beautiful aroma of lemon and lavender!! Gorgeous share for the theme!!

    1. mayurisjikoni

      January 14, 2019 at 11:08 pm

      Thanks Swaty. Lemon and Lavender is a good combination.

  • Seema Doraiswamy Sriram

    January 16, 2019 at 9:44 am

    Ooooo so classy. that cup of beverage with biscotii, is an afternoon well spent. i love the fragrance of lavender and added touch of lemon is fantabulous

    1. mayurisjikoni

      January 18, 2019 at 10:33 pm

      Thank you so much Seema. It definitely is a wonderful treat.

  • Mary

    March 30, 2021 at 11:16 pm

    These are delicious! I divided the dough into two smaller rectangles as we like a smaller treat. Thank you for taking the time to post, photograph and respond to your comments. Love the photography.

    1. mayurisjikoni

      March 30, 2021 at 11:33 pm

      Thank you so much Mary. I like the idea of making smaller biscotti.

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