Almond Biscotti
Almond Biscotti might be just the dessert you are searching for. This recipe serves 4. Watching your
Meyer Lemon Biscotti with Dried Wild Blueberries
Details
- Serving Size: 25
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 3 Points
Cuisine
- Mediterranean
- Italian
- European
- dessert
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
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.
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.
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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