Meyer Lemon Biscotti

meyer lemon biscotti 4

This is my idea of cookie decorating right now.

meyer lemon biscotti 3

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.

meyer lemon biscotti 2

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.

meyer lemon biscotti 1

It’s not too late to make a batch of something delicious to leave on the doorstep of someone you like.

Meyer Lemon Biscotti

AuthorJulie

Yields1 Serving

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

1

Preheat the oven to 350°F.

2

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.

3

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.

4

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.

5

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

Ingredients

 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

Directions

1

Preheat the oven to 350°F.

2

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.

3

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.

4

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.

5

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

Meyer Lemon Biscotti
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About Julie

15 comments on “Meyer Lemon Biscotti

  1. CathyH
    December 22, 2014 at 10:30 am

    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!

  2. Sue Hyslop
    December 22, 2014 at 10:47 am

    These look delicious Julie! Have made many of your recipes. Merry Christmas!!

  3. rose
    December 23, 2014 at 2:28 pm

    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

  4. CathyH
    December 23, 2014 at 2:50 pm

    Yes, Rose. I am in California and we have a tree in the front yard!

  5. erin
    December 24, 2014 at 6:09 am

    Merry Christmas, Julie! Thanks to you there will be homemade ricotta on my table tonight!

  6. Meaghan
    December 24, 2014 at 2:29 pm

    Merry Christmas to you! I look forward to reading your blog regularly and wanted to say thanks for great recipes and your thoughtful words.

    • Julie
      January 1, 2015 at 6:04 pm

      Thanks Meaghan! and everyone! Merry Christmas and all the best for 2015!

  7. Uros of Fine Stay Slovenia
    December 26, 2014 at 6:03 am

    Love these! Lemon biscotti is one of my favorite things and now I have a wonderful recipe. Thank you.

  8. Jules @ WolfItDown
    December 28, 2014 at 3:30 am

    These look absolutely stunning! The sweet biscotti and slightly tart lemon? Perfect! x

  9. Judith
    December 20, 2020 at 8:15 am

    It would be helpful to state the amount of lemon juice since lemons vary in the amount of juice they produce. Thank you.

    • Julie
      December 21, 2020 at 11:45 am

      Good suggestion, thanks!

  10. Xochilt
    February 16, 2021 at 10:35 pm

    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

  11. Xochilt
    February 16, 2021 at 11:24 pm

    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.

  12. Anonymous
    January 29, 2022 at 9:09 am

    Sounds amazing! I have a tree full of meters. Wish me luck ..

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