Disclosure: I received complimentary products from The French Farm in conjunction with the #CookoutWeek 2017 blogger giveaway via #FoodBloggerLove from PinterTest Kitchen.  As always, all opinions are my own. Full PR & Disclosure here. Don’t forget to enter the giveaway here.

#CookoutWeek 2017 is in full effect and the recipes are rolling in!

To add to the collection, I am so excited to share today’s recipe with you which features 2 products from The French Farm.

You might remember the last time I worked with them as so many of you have pinned and loved my Flourless Dark Chocolate Cake! Their chocolate cane sugar and dark chocolate candied orange peel spread worked in perfect harmony together to create this masterpiece which has become my family’s favorite dessert!

The French Farm is known for sourcing all the best gourmet foods from across Europe so I knew that I had to have an amazing dark chocolate and some culinary lavender. Here are the exact 2 products I chose:

• L’Ami Provencal Lavender Flowers in a Gift Box
• Aux Anysetiers du Roy Dark Chocolate Fondue

All the products from all the bloggers working with The French Farm can be found by clicking here.

I have always wanted to use lavender in a dish and I know from my eating adventures that it goes really well in baked goods. I have to admit, I really like the retro box it came in too…there’s just something about old-fashioned boxes and tins that I love!

The dark chocolate fondue is so simple, yet perfection. What’s even better is that it comes in a stoneware tumbler so once you heat it up, it stays warm for at least 45 minutes!

Lemon and lavender play well with each other so I’ve paired them together for a light tasting biscotti that you can enjoy as-is or dipped in coffee.

To start, grab a mortar and pestle or small bowl and spoon and crush the lavender into the sugar. This is going to release the essentials oils and really bring out the lavender flavor.

Mix the sugar into a small bowl with flour and baking powder until combined.

In a medium bowl, whisk eggs, lemon zest and juice and then add the dry ingredients a little at a time until mixed well. If your dough is too wet, use a tablespoon at a time of the extra 1/4 cup of flour until you have a nice dough.

Spray a cookie sheet with non-stick spray and place dough in center, forming a rectangle about 3-4″ wide. Bake in a preheated oven of 350° for 20 minutes or until firm to touch with lightly browned sides.

Remove from oven and keep on cookie sheet and let cool for 10 minutes. Carefully transfer to cutting board and cut 1/2″ wide slices on a diagonal and place back on cookie sheet, laying flat. Cook for 5 minutes, flip all pieces over and cook for another 5 minutes.

Let cool completely on wire rack (about 20-30 minutes).

Heat dark chocolate fondue according to package instructions. Line cookie sheet with parchment paper. Dip biscotti in chocolate and place on cookie sheet until firm (you can place in the refrigerator to speed up this process). Now go make some coffee and enjoy!

Chocolate Dipped Lemon & Lavender Biscotti

Ingredients:

• 1/2 cup sugar
• 2 teaspoons dried lavender flowers
• 1 1/2 cups + 1/4 cup gluten-free all-purpose flour with xanthan gum
• 1 teaspoon baking powder
• 2 eggs
• zest of 2 lemons
• juice of 1 lemon (2 Tablespoons)

Directions:

1. Preheat oven to 350°.
2. Crush lavender into sugar using mortar and pestle or small bowl and back of spoon. This releases essential oils of lavender.
3. Combine lavender sugar, 1 1/2 cups flour and baking powder in small bowl and mix well.
4. In medium bowl, whisk eggs, lemon zest and juice. Slowly add in flour mixture until mixed thoroughly. If your dough is too wet, use the extra 1/4 cup of flour and add in a little bit at a time until you get the right consistency.
5. Spray a cookie sheet with non-stick spray and place dough in center, forming a rectangle about 3-4″ wide and 1/2″ thick. Bake for 20 minutes or until firm to touch with lightly browned sides.
6. Remove from oven and let cool for 10 minutes. Carefully transfer biscotti to cutting board and cut 1/2″ wide slices on a diagonal and place back on cookie sheet, laying flat. Cook for 5 minutes, flip all pieces over and cook for another 5 minutes.
7. Let cool completely on wire rack, about 20-30 minutes.
8.  Heat dark chocolate fondue according to package instructions. Line cookie sheet with parchment paper. Dip biscotti in chocolate and place on cookie sheet until firm (you can place in the refrigerator to speed up this process). Store in air-tight container in refrigerator.

I hope you love this flavor combination on a classic dessert!

See what other amazing recipes you can find below for #CookoutWeek 2017 and don’t forget to enter the giveaway!