Meyer Lemon Biscotti with Dried Wild Blueberries

By garciamoss

Ingredients

• 2 3/4 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
• 3/4 C dried wild blueberries

Details

Adapted from foodista.com

Preparation

Step 1

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. Remove from oven and cool on a wire rack for 10 minutes. Cut into ½” slices and place them back on the cookie sheet bottom side down where they are standing and separated about 1” apart. Bake another 10 minutes. For crisper biscotti add 4 to 5 minutes to second baking.

8. Remove from baking sheet and cool on wire rack.

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