Meyer Lemon Biscotti

Meyer Lemon Biscotti


December 22, 2014

  • Makes: Makes about 1 1/2 dozen biscotti.


1/2 cup butter, at room temperature

3/4 cup sugar

finely grated zest of a Meyer lemon

1 large egg

juice of a Meyer lemon

2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

Lemon Drizzle

1/2 cup icing sugar

1 Tbsp. cream

2 tsp. lemon juice


1Preheat the oven to 350°F.

2In a large bowl, beat the butter, sugar and lemon zest until light and fluffy; beat in the egg and juice. Add the flour, baking powder and salt and stir until the dough comes together.

3Place on a parchment-lined baking sheet and with dampened hands (if it's sticky), shape into 12-14 inch long log, then flatten until it's 3-4 inches wide. Bake for 25-35 minutes, or until pale golden and set.

4Reduce the temperature to 275°F and let the biscotti log cool. Slice on a slight diagonal into 1/2-inch thick slices and return to the baking sheet, sitting them upright, spaced at least an inch apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

5To make the drizzle, whisk together the icing sugar, cream and lemon juice. Drizzle over the cooled biscotti and leave until set.


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