Hazelnut-Lavender Biscotti | America's Test Kitchen

Ingredients

• 1 1/4 cups (5 ounces/142 grams) hazelnuts , lightly toasted and skinned
• 1 3/4 cups (8 3/4 ounces/248 grams) all-purpose flour
• 2 teaspoons dried lavender flowers
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs , plus 1 large white beaten with pinch salt
• 1 cup (7 ounces/198 grams) sugar
• 4 tablespoons unsalted butter , melted and cooled
• 2 tablespoons grated lemon zest (2 lemons)
• 1 1/2 teaspoons water
• 1/2 teaspoon vanilla extract
• Vegetable oil spray