![\"576\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/576.jpg\")
<\/a><\/p>\nLavender Lemon Biscotti<\/strong><\/p>\n Yes, I still enjoy baking biscotti.<\/p>\n <\/p>\n I probably said this every time I talked about biscotti, but it’s just so easy and quick to make. I love it.<\/p>\n This time I made my biscotti with lavender and freeze dried lemon that I got for my tea bar<\/a>.<\/p>\n This combination is absolutely lovely!<\/p>\n Serve with black tea.<\/p>\n 1. Preheat the oven to 350F. \u30e9\u30d9\u30f3\u30c0\u30fc\u30ec\u30e2\u30f3\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3<\/strong><\/p>\n \u30d3\u30b9\u30b3\u30c3\u30c6\u30a3\u4f5c\u308a\u3001\u307e\u3060\u307e\u3060\u306f\u307e\u3063\u3066\u307e\u3059\uff5e\u3002<\/p>\n \u3082\u3046\u3044\u308d\u3044\u308d\u4f5c\u308a\u904e\u304e\u3066\u3001\u5199\u771f\u3082\u64ae\u3063\u3066\u3044\u308b\u306e\u3067\u3059\u304c\u3001\u3069\u308c\u3092\u7d39\u4ecb\u3057\u305f\u304b\u3082\u3046\u5206\u304b\u3089\u306a\u304f\u306a\u3063\u3066\u304d\u305f\u3050\u3089\u3044\u3002\u3002\u3002<\/p>\n \u3053\u308c\u306f\u3064\u3044\u6700\u8fd1\u4f5c\u3063\u305f\u3082\u306e\u3002\u306a\u306e\u3067\u899a\u3048\u3066\u308b\u3002<\/p>\n \u6700\u8fd1\u6211\u304c\u5bb6\u3067\u30de\u30a4\u30d6\u30fc\u30e0\u306e\u30c6\u30a3\u30fc\u30d0\u30fc<\/a>\u7528\u306b\u8cfc\u5165\u3057\u305f\u30e9\u30d9\u30f3\u30c0\u30fc\u3068\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u30ec\u30e2\u30f3\u3092\u6d3b\u7528\u3057\u3066\uff08\u3063\u3066\u3061\u3087\u3063\u3068\u5909\u306a\u65e5\u672c\u8a9e\uff1f\uff09\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3059\u3063\u3054\u304f\u6c17\u306b\u5165\u3063\u305f\u7d44\u307f\u5408\u308f\u305b\u3002<\/p>\n \u6ca2\u5c71\u4f5c\u3063\u305f\u306e\u3067\u3001\u6b8b\u3063\u305f\u5206\u306f\u51b7\u51cd\u3057\u3088\u3046\u3001\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u306b\u3001\u7d50\u5c40\u5168\u90e8\u98df\u3079\u5207\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002<\/p>\n \u3064\u3044\u3064\u3044\u5915\u98df\u5f8c\u306e\u304a\u3084\u3064\u306b\u3074\u3063\u305f\u3057\u306a\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u30b3\u30ec\u306f\u7d05\u8336\u306e\u304a\u4f9b\u306b\u6700\u9ad8\u3067\u3057\u305f\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Lavender Lemon Biscotti Yes, I still enjoy baking biscotti.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-35916","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35916"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35916\/revisions"}],"predecessor-version":[{"id":36173,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35916\/revisions\/36173"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u3000
\n100g all purpose flour
\n1 tablespoon finely ground freeze dried lemon
\n1 tablespoon finely ground dried lavender
\n50g sugar
\na pinch of salt
\n1 egg
\n1 tablespoon canola oil
\nwhite chocolate, melted<\/p>\n
\n2. Mix all the ingredients except for white chocolate. Combine well using hands.
\n3. Form a long log. Place it on a baking pan lined with parchment paper. Bake in the oven for 20 minutes.
\n4. Remove from the oven. Let it cool. Slice. Bake for about 20 to 30 minutes at 300F.
\n5. When they are cool, drizzle melted white chocolate.\n<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"