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Lemon and lavender biscotti

Everyone loves biscuits and rusks, but this biscotti recipe is the ultimate indulgence. Tip: make an extra batch, and gift in recycled jars for a festive treat.

Lemon and lavender biscotti

This winter, we had an ubandant harvest from the lemon orchard neighbouring the Spier Farm Kitchen and Executive Chef Lolli Heyns and her team created this delicious flavour combination.

Lemon and lavender biscotti

4 lemons (zested)
420g sugar
350g flour
3tbs baking powder
3 eggs
4 sprigs lavender


Crush the lavender into sugar using pestle and mortar to release the essential oils. 

In a small bowl, combine lavender sugar, flour, baking powder and mix well.

In a large bowl, whisk eggs, lemon zest and juice. Slowly add in flour mixture until mixed thoroughly. 

Form dough into rectangular logs measuring roughly 11 x 4 x 1. Smooth tops and sides and dust with flour to ensure it makes beautiful cracks when baked. 

Freeze this layer for at least 2 hours - ideally overnight.

Preheat oven to 180 degrees.

Spray a cookie sheet with non-stick spray and place dough in center.  Bake from frozen, for 30 minutes or until firm to touch with lightly browned sides.

Remove from oven and let cool. 

Place it in fridge overnight to draw some moisture.

The next day, preheat the oven to 100 degrees. Cut the biscotti into 5mm thin slices and pack it out onto a tray (like rusks). Dry in the oven until you can snap the slice or it is a golden brown colour.

Remove from oven and let cool. 

Store in air-tight container in refrigerator.

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