Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Since I fell in love with the homemade lavender biscotti from my favorite coffee shop in San Francisco, I’ve been trying to incorporate this distant cousin of mint into my cooking. Lavender is easily found in specialty food stores or online, and a little goes a long way. This recipe for shortbread makes about 30 delectable cookies. It’s important to chill the dough; it will be firm and easier to work with.
1½ cups almond meal flour, plus extra for dusting
¼ cup cornstarch
2 tablespoons dried lavender flowers, chopped
2 tablespoons honey
¼ cup sugar
8 tablespoons butter, cut into 1-tablespoon pieces
½ teaspoon salt
Preheat oven to 350° F.
In a medium bowl, combine honey, sugar, and butter with a mixer or spoon.
In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough.
Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes.
Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.