Why make lavender biscuits? Simply because we met Francesca D’Ambrosio , who on the hills of Parma, precisely in Bazzano, runs the farm Orto di Coccinellewhere she grows organic lavender and saffron, tending them by hand and in complete harmony with nature. It is a corner of paradise where butterflies, ladybirds and birds reign supreme. With these biscuits, we close our eyes and relive the experience of so much peace, beauty, fragrance and taste.
If you love biscuits, try also these Rice and buckwheat biscuits.
50.33g carbohydrates per 100g
- 170g flour mix for bread, brand BiAglut**
- 130g butter
- 110g almonds, peeled
- 100g sugar
- 45g wholemeal rice flour*
- 35g blue corn flour**
- 1 egg
- 2 g organic lavender flowers
- a pinch of salt
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- In a food processor, grind the almonds to a flour. Add the other flours, sugar, butter, egg and salt and mix to incorporate all ingredients well. Finally, add the lavender flowers.
- Take pieces of shortcrust pastry weighing 20g each, form them into balls, then flatten and place them on a baking tin covered with parchment paper, spacing them at least 2cm apart. Bake them in a static oven preheated to 180° for about 15 minutes.
- They are irresistible biscuits both for breakfast and for an afternoon tea or to accompany coffee at the end of a meal.
Version with gluten of Lavender biscuits
Replace the BiAglut flour with an equal amount of conventional cake flour.