Meyer Lemon Biscotti
This is my idea of cookie decorating right now.
When Meyer lemons are in, I can’t resist buying a bag. They’re much milder than regular lemons; a hybrid between a lemon and a mandarin orange. Delicious, right? A plain lemon would be fine too.
I used the zest and the juice in the biscotti, and more juice in the drizzle, but melted white chocolate would be divine instead – the combination of lemon and chocolate seems to be a thing right now.
It’s not too late to make a batch of something delicious to leave on the doorstep of someone you like.
Meyer Lemon Biscotti
AuthorJuliePreheat the oven to 350°F.
In 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.
Place 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.
Reduce 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.
To make the drizzle, whisk together the icing sugar, cream and lemon juice. Drizzle over the cooled biscotti and leave until set.
Ingredients
Directions
Preheat the oven to 350°F.
In 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.
Place 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.
Reduce 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.
To make the drizzle, whisk together the icing sugar, cream and lemon juice. Drizzle over the cooled biscotti and leave until set.
I wish I could send you some from my tree, they are as large as grapefruit and one lemon yields one cup of juice! I will be making these for sure. Thanks, Julie. Merry Christmas!
These look delicious Julie! Have made many of your recipes. Merry Christmas!!
Julie, Took your advice and picked up some small appliances at London drugs for Christmas gifts! They have everything!!
Above….one cup of lemon juice from one lemon?!!!!
Rose
Yes, Rose. I am in California and we have a tree in the front yard!
Merry Christmas, Julie! Thanks to you there will be homemade ricotta on my table tonight!
Merry Christmas to you! I look forward to reading your blog regularly and wanted to say thanks for great recipes and your thoughtful words.
Thanks Meaghan! and everyone! Merry Christmas and all the best for 2015!
Love these! Lemon biscotti is one of my favorite things and now I have a wonderful recipe. Thank you.
These look absolutely stunning! The sweet biscotti and slightly tart lemon? Perfect! x
It would be helpful to state the amount of lemon juice since lemons vary in the amount of juice they produce. Thank you.
Good suggestion, thanks!
Trying this recipe right now. I used the juice of 1 lemon as stated, we’ll see how that works. It was about less than half a cup of meyer lemon juice. I will come & update to see how they came out. I actually ended up misreading the recipe & creamed the sugar, butter & Lemon juice, not the zest…We’ll see if doing so ruined the recipe…I decided to go ahead and proceed, since it took a bit to bring the butter to temp & I am baking at 10pm lol
These turned out Amazing. I did bake them in a toasted over so had to adjust baking times…But fail proof recipe, and one that I will save forever. Thank You.
Oh yay!!
Sounds amazing! I have a tree full of meters. Wish me luck ..