Lemon, Lavender and Vanilla Bean Biscotti

Lemon, Lavender, and Vanilla Bean Biscotti
by Tracy Hersh
adapted from Biscotti with Lavender and Orange from the All New Southern Living Cookbook

¼ cup butter
½ cup sugar
1 Tablespoon dried Culinary Lavender, crushed
½ grated lemon rind
1 Marx Foods Tahitian Vanilla Bean
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup toasted pecans
½ teaspoon lemon extract

Preheat oven to 350°.

In a mixer combine sugar, butter, lavender and lemon rind. Slice vanilla bean in half lengthwise and scrape seeds into mixture. Mix Well. Add eggs, one at a time, and beat until blended. Sift together flour, baking powder and salt. Gradually add to sugar mixture. Stir in pecans and lemon extract. Roll dough into a 10 inch log onto a greased baking sheet; flatten log to 1 inch thick. Bake for 30 minutes. Cool on wire rack. When log is completely cool slice into half-inch slices. Reduce heat of oven to 300°. Place slices on an ungreased baking sheet. Bake for 20 -25 minutes. Cool on wire rack. Enjoy by dunking into a nice cup of coffee or tea.