There’s something about lavender that’s so trendy right now. I’ve been seeing lavender everywhere. Have you ever had a lavender latte before? The first time I had a lavender latte was maybe a year ago. I thought it would be totally weird, lavender and coffee? ehhhhh.. I dunnooo… but I was HOOKED after the first sip. Now anytime I go into a coffee shop and they have lavender on the menu, you know I’m getting a pump or two. If you haven’t yet tried a lavender latte, do it! You’re welcome.
I clearly have an iced almond-milk latte addiction. It’s just one of those special treats that I allow myself to have at least once per day. My thought process is pretty much as follows: Monday? Treat yourself. Tuesday? Treat yourself. Friday? Treat yourself. Raining? Treat yourself. Sunny? Treat yourself. You get the picture. Let’s not judge here, this is a safe space.
One day I decided that it would be a good idea if I started making lattes at home. Yakno, to save money and all? But I couldn’t just make any plain latte, I NEEDED the lavender syrup. I was on a mission people!
I went to our neighborhood grocery store, Natural Grocers, and found a huge bag of dried lavender for like $3 or $4. Natural Grocers is the BEST when it comes to bulk spices and things like that. If you don’t have a Natural Grocers or some other similar store near you, you can buy dried lavender online instead. It’s a bit more expensive but it goes a long way because you can make a lot of different recipes and you usually only need a small amount each time.
Since I gave up pretty quickly on making lattes at home (it always tastes better at the cafe– WHY!?!), I had to come up with some other ways to use all this lavender. That’s where these Chocolate Lavender Biscotti come in. I basically took the recipe for our Chocolate-Drizzled Almond Biscotti recipe and played around with the ingredients.
I was a little nervous about the lavender because it could be strong or bitter if you use too much and I wasn’t sure if the taste would change after baking, but after testing and eating way too much cookie dough then I’d care to admit… it worked! They came out so good and went perfectly dipped in coffee (obvi I would say that).
It’s also so easy to make in your food processor. If you don’t have a food processor, you can always buy the almond meal already made. Real talk though, our food processor was probably the best kitchen investment we’ve made. I never had one growing up and I’m pretty sure the first I heard of one was while playing The Sims. We got it on Amazon and it wasn’t even that expensive! Nowadays, I couldn’t imagine cooking without it since we use it most nights of the week.
These biscotti are chocolately, perfectly floral, absolutely crunchy, sweetened without refined sugars, and have delicious almond bits that you can SEE with your own two eyes! ??? If you try making them, don’t forget to take a photo and tag us @pastabased on Instagram!
Simple chocolate almond biscotti with a touch of lavender. Sweetened with maple syrup, easy to make, and deliciously vegan.
- 1 cup blanched almonds, divided
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons dried lavender flowers
- 1 teaspoon lemon zest
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add 3/4 cup blanched almonds to food processor and pulse to make almond meal.
Add all-purpose flour, baking powder, salt, dried lavender, and cocoa powder to food processor and pulse to blend with almond meal.
Melt coconut oil and measure out 2 tablespoons. Add to food processor with maple syrup, vanilla extract, almond extract and lemon zest. Pulse until just combined. Dough will be wet and sticky.
Remove the blade and add the remaining 1/4 cup blanched almonds to mixture. Using a wooden spoon, mix almonds with dough to combine.
Divide the dough into two equal parts and pour onto your prepared baking sheet. Shape the dough into two rectangles, approximately 2 x 4 inches long and 1 inch high.
Bake for 15 minutes at 350°F. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300F.
Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes, flipping halfway through.