Buckwheat Lavender Biscotti

This delicious, gluten-free biscotti recipe is made with buckwheat and rice flour and receives its scrumptious flavor from crushed lavender.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 171 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon baking powder
• 1 egg white
• 4 eggs, beaten
• ½ cup potato flour
• ¼ cup canola oil
• ¾ cup brown rice flour
• cooking spray
• 2 cups buckwheat flour
• 2 tablespoons crushed lavender
• 1 tablespoon vanilla powder

Recipe Instructions

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.