
Meyer Lemon Biscotti with 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. One portion of this dish contains around 2g of protein, 1g of fat, and a total of 87 calories. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires walnut oil, lemon zest, blueberries, and juice of lemon. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Similar recipes include Glazed Meyer Lemon Cookie with Buttermilk and Dried Blueberries, Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries, and Meyer Lemon and Dried Blueberry Scones.
Ingredients

flour
2.75 C

baking powder
2 t

sugar
0.6666667 C

juice of lemon
2

lemon zest
1 T

lemon extract
1 T

walnut oil
1 T

eggs
3

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