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:
- Preheat oven to 350 degrees.
- 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.
- Add the juice mixture to the flour mixture and blend then add the blueberries. (Dough will be dry and crumbly.)
- 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.
- Cut into slices and place them back on the cookie sheet bottom side down where they are standing and separated about 1 apart.
- 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. ;-)>
