Meyer Lemon Biscotti with Dried Wild Blueberries

Name: Meyer Lemon Biscotti with Dried Wild Blueberries
Total time: 45 min
Yield: 25 servings
Cuisine: Mediterranean
Ingredients: 2 ¾ C flour; 2 t baking powder; 2/3 C sugar; 2 T juice of Meyer lemon; 1 T lemon zest; 1 T lemon extract; 1 T walnut oil; 3 eggs @ room temperature; ¾ C dried wild blueberries

If you want to add more Mediterranean recipes to your collection, Meyer Lemon Biscotti with Dried Wild Blueberries might be a recipe you should try. This recipe serves 25. For 28 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

87 kcal

Calories

2 g

Protein

1 g

Fat

17 g

Carbs

Ingredients

For 25 servings

Instructions

1
Preheat oven to 350 degrees.
2
Combine flour, baking powder and sugar in a large bowl and mix.
3
Combine lemon juice, zest, extract, oil and eggs in a small bowl and whisk together.
4
Add the juice mixture to the flour mixture and blend then add the blueberries. (Dough will be dry and crumbly.)
5
Place dough onto a lightly floured cutting board and knead 8-10 times.
6
Divide the dough in half and shape each portion into an 8 long piece about 1 thick.
7
Coat a cookie sheet with spray and bake for 30 minutes.
8
Remove from oven and cool on a wire rack for 10 minutes.
9
Cut into slices and place them back on the cookie sheet bottom side down where they are standing and separated about 1 apart.
10
Bake another 10 minutes. For crisper biscotti add 4 to 5 minutes to second baking.
11
Remove from baking sheet and cool on wire rack.
12
Eat any broken pieces immediately so that nobody else gets them. ;-)>