MIni Lavendar Saffron Biscotti
Preheat oven to 175°C (approximately 350°F). Separate egg. Mix butter and sugar for about 5 minutes and add egg white and mix until foamy. Add flour, cinnamon, cardamom and baking powder. Crumble lavender flowers and fold into dough. Soak saffron in 2 tablespoons water and stir in milk. Add saffron milk to flour mixture and mix well with hand mixer until dough is smooth.
In a small bowl, beat egg yolk. Divide dough into 4 portions. On a floured work surface, roll out each portion into long rolls, each about 4 x 30 cm (approximately 1 x 12 inches). Place rolls on a baking sheet lined with parchment paper and flatten slightly and shape, so that top is rounded. Brush with egg yolk and bake in preheated oven for about 20 minutes. Remove from oven and cut rolls into slices about 2 cm (approximately 3/4 inches) wide. Arrange strips evenly on baking sheet with space between pieces. Bake in oven for about 15 minutes until toasted and golden brown. Let cool completely and serve.