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

Ready In 45 Minutes

Servings: 25

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
  • EQUIPMENT:

Step 2

  • Combine flour, baking powder and sugar in a large bowl and mix.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Combine lemon juice, zest, extract, oil and eggs in a small bowl and whisk together.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add the juice mixture to the flour mixture and blend then add the blueberries. (Dough will be dry and crumbly.)
  • INGREDIENTS:

Step 5

  • Place dough onto a lightly floured cutting board and knead 8-10 times.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Divide the dough in half and shape each portion into an 8 long piece about 1 thick.
  • INGREDIENTS:

Step 7

  • Coat a cookie sheet with spray and bake for 30 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

Step 8

  • Remove from oven and cool on a wire rack for 10 minutes.
  • EQUIPMENT:
  • Length: 10 minutes

Step 9

  • Cut into slices and place them back on the cookie sheet bottom side down where they are standing and separated about 1 apart.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Bake another 10 minutes. For crisper biscotti add 4 to 5 minutes to second baking.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 14 minutes

Step 11

  • Remove from baking sheet and cool on wire rack.
  • EQUIPMENT:

Step 12

  • Eat any broken pieces immediately so that nobody else gets them. ;-)>