Buckwheat Lavender Biscotti

Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Servings: 18
Yield: 36 pieces

Ingredients

Ingredient Checklist

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

Great Value Large White Grade AA Eggs, 12 Count
Everyday Low Price – expires in 1 week

¼ cup canola oil

1 egg white

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Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.

Step 2
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.

Step 3
Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.

Step 4
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.

Step 5
Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

Cook’s Note:
Parchment paper can be substituted for cooking spray.

Nutrition Facts
Per Serving: 171 calories; protein 3.9g; carbohydrates 29.7g; fat 4.7g; cholesterol 36.4mg; sodium 102.1mg. Full Nutrition Allrecipes.com