Take a moment for yourself and pour a cup of tea. Lightly crisp, floral, and delicately sweet Blueberry Lavender Biscotti is the perfect confection to unwind with any time of day.
There’s something unexpected about the pairing of blueberries and lavender. The citrusy, floral herb enhances the natural sweetness of the blueberries making them a striking match. Whether it’s Lemon Blueberry Tiramisu with Lavender or this twice baked cookie, it’s a classic combination.
Why You’ll Love This Recipe
- Make Ahead – If you’re looking for the perfect sweet treat to bake up as a gift, this is it. They store and travel well.
- Texture – These are delicately crispy with a crunch of macadamia nuts and the slight chew of fresh blueberries.
- Balance of Flavors – These a lightly sweet which makes them perfect for eating on their own or dipping into your favorite coffee, espresso, or tea.
- Easy Process – There are a couple of different baking steps to making biscotti, but they’re easy. Any level of baker can make these.
Blueberry Lavender Biscotti combines pantry staples like flour and almond flour with the fresh burst of ripe blueberries. The aromatic kiss of lavender extract takes these over the top. These are elegant enough to give as a gift while being easy enough to make just to have on hand.
- Flour – No need for anything fancy. All purpose flour and gluten free 1 to 1 flour both work in this recipe.
- Almond Flour – Gives delicate texture and a buttery, nutty flavor to the biscotti.
- Sugar – This recipes utilizes three different types of sugar, regular white sugar, brown sugar for flavor and moisture, and raw sugar for a beautiful crunchy topping.
- Butter – Gives richness and moisture to this cookies.
- Amoretti Lavender Extract – This naturally flavored extract is free of preservatives. It’s highly concentrated and delivers the delicate, floral flavor of violet lavender into every bite.
- Kosher Salt – Enhances all of the natural flavors of the ingredients.
- Eggs – Used in both the biscotti dough and also an egg wash for glazing the biscotti.
- Baking Powder
- Fresh Blueberries – Gives natural sweetness and texture to every bite.
- Macadamia Nuts – Gives buttery crunch and pairs well with the coconut.
- Unsweetened Coconut – Adds texture and tropical flavor.
- White Chocolate – This is optional, but you can dip the finished biscotti into melted white chocolate for extra decadence.
How to Make Blueberry Lavender Biscotti
These twice baked Italian cookies are a classic afternoon treat often served with coffee or tea. Their delicate sweetness makes them ideal any time of day. They store well and are pretty enough to add to a hostess gift while being easy enough to prepare just to have on hand.
Time needed: 3 hours
Fresh blueberries, tropical coconut and macadamia nuts, and delicate lavender extract give this Italian dessert all of its flavor and texture.
Preheat your oven to 300 degrees. Line a baking sheet with parchment paper and set aside. Sperate one egg, reserving one egg white for brushing your biscotti.
Add your butter and sugar to a bowl and mix on high for 3 minutes until light and fluffy. Add the lavender extract and eggs and mix.
Add in all of the dry ingredients except for the blueberries and macadamia nuts. Mix until just combined.
Gently fold in the macadamia nuts and blueberries.
Divide the dough into two and form two 10″ x 2″ logs on the baking sheet. Whisk together the egg white and a tablespoon of water to form an egg wash. Brush it over the top of the logs. Sprinkle raw sugar over the top.
- First Bake
Allow the biscotti to bake for 45 minutes. Let cool for 30 minutes.
- Second Bake
Line two cookie sheets with parchment paper. Use a serrated knife to cut the logs into 1/2″ to 3/4″ slices. Brush the tops with the remaining egg wash and sprinkle raw sugar over them. Allow them to bake for another 45 minutes at 275 degrees.
- Finishing Touch
Once your biscotti has cooled you can dip them into melted white chocolate and garnish them with a sprinkle of dried lavender if desired.
How to Make This Recipe Gluten Free
This recipe is easy to adapt to be completely Gluten Free. Use a 1 to 1 gluten free flour such as Bob’s Red Mill 1 to 1 baking flour. The measurements will be the same.
How to Make This Recipe Dairy Free
This recipe is easy to adapt to be dairy free. Simply use a plant based butter in the recipe. In addition, if you dip the baked biscotti into white chocolate, use a dairy free white chocolate.
Substitutions for Blueberry Lavender Biscotti
- Frozen Blueberries – No fresh blueberries? No problem! You can use frozen blueberries in this recipe. Make sure that they’ve been defrosted and drained of any excess moisture before adding them to the batter.
- Nuts – While the coconut and macadamia nuts go well together, you can use other types of nuts in this recipe. Almonds and hazelnuts would both be delicious options, but use what you like and what you have on hand.
These blueberry biscotti are the perfect make ahead. Make sure that you fully allow them to cool and then transfer them to an airtight container. They can keep at room temperature for up to five days.
Top Tip for Blueberry Lavender Biscotti
Biscotti is all about the delicate crispy, crunchy texture. Make sure that your butter is at room temperature so it easily mixes without being lumpy. When you add your dry ingredients, mix them until they’re just combined. You don’t want to over mix and create a heavy, dense texture. Finally, when adding your blueberries and nuts, carefully fold them in.
Blueberry Lavender Biscotti
- 2 baking sheets
- 1 mixing bowl/mixer
- Parchment paper
- 3 cups 1.1 gluten free baking flour
- 1 cup almond flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 13 tbsp butter, room temperature
- 1 tsp Amoretti lavender extract
- 1/2 tsp kosher salt
- 3 eggs, separate 1 egg, reserving the egg white for an egg wash
- 2 tsp baking powder
- 8 oz fresh blueberries
- 1 cup macadamia nuts, chopped
- 1 cup unsweetened coconut flakes
- 2 tbsp raw sugar, for topping
- optional, melted white chocolate and dried food grade lavender
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
- Separate one egg and set the egg white aside for an egg wash.
- Add the butter, white sugar, and brown sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.
- Add the eggs and extract and mix to combine.
- Add all of the dry ingredients except for the blueberries and macadamia nuts and mix until just combined.
- Fold in the blueberries and nuts.
- Separate the dough into two. Form two 10" x 2" logs on the baking sheet.
- Add a tablespoon of water to the reserved egg white and whisk to form an egg wash. Brush over the top of the logs. Sprinkle 1 tbsp raw sugar over the tops.
- Allow the biscotti to bake for 45 minutes.
- Let cool for 30 minutes.
- Preheat the oven to 275. Line two baking sheets with parchment paper.
- Use a serrated knife to cut the biscotti into 1/2" to 3/4" cookies. Place the biscotti onto the prepared baking sheets.
- Brush the tops with the remaining egg wash. Sprinkle the remaining 1 tbsp of raw sugar over the top.
- Let the biscotti bake for 45 minutes.
- Allow them to cool.
- If desired, dip the biscotti into melted white chocolate and garnish with a sprinkle of food grade dried lavender.