Meyer Lemon Biscotti with Dried Wild Blueberries

Meyer Lemon Biscotti with Dried Wild Blueberries

Meyer Lemon Biscotti with Dried Wild Blueberries

45 minutes

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Details
  • Serving Size:   25
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • dessert
Comments
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
Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder and sugar in a large bowl and mix.

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

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

Place dough onto a lightly floured cutting board and knead 8-10 times.

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

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 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.

Remove from baking sheet and cool on wire rack.

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

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