Meyer Lemon Rosemary Biscotti

Meyer Lemon Rosemary Biscotti

Meyer Lemon Rosemary Biscotti

Yield: Approximately Three Dozen Biscotti

 The Ingredients

1 tbsp grated Meyer Lemon rind (approximately 1 Meyer Lemon)

¼ cup Meyer Lemon juice (approximately 1 Meyer Lemon)

1 cup granulated sugar

4 tbsp butter (or butter substitute), softened

3 eggs

1 tsp vanilla extract

3 cups all purpose flour

2 tsp baking powder

¼ tsp salt

1 tbsp chopped fresh Rosemary

½ cup chopped walnuts

The Process

Pre-heat oven to 375˚F.

Line a cookie sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, Meyer Lemon zest and juice. Mix at medium speed until the juice and zest are incorporated into the sugar. Then add the softened butter, and continue to mix until lightened in color, about three minutes.

With the mixer still running, add the eggs one at a time, allowing each to incorporate into the sugar. Then add the vanilla extract.

Stop the mixer and scrape down the sides of the bowl. Then, with the mixer on low add the flour, baking powder, and salt, continuing to mix until the dry ingredients are absorbed and the dough just begins to smooth out.

Stop the mixer and scrape down the sides of the bowl. Then, with the mixer on low, add the rosemary and walnuts, continuing to mix just until they are evenly distributed into the dough.

Stop the mixer. Transfer approximately one half of the dough to a lightly floured surface and using lightly floured hands shape it into a log approximately 12” to 14” long and approximately 2” in diameter. Transfer the log to the prepared cookie sheet. Repeat with the remaining half of the dough.

Bake the logs in the preheated oven for 25 minutes. (When fully baked, the logs will spread into loaves, and be lightly browned, and firm to the touch.)

Allow the loaves to cool completely, approximately one hour.

Preheat the oven to 300˚F. Then slice the loaves into approximately 1/2” slices. Arrange the slices onto cookie sheets, and toast the slices in the oven for fifteen to twenty minutes.

Cool thoroughly and glaze if desired.

Meyer Lemon Glaze

The Ingredients

2 to 3 tbsp Meyer Lemon juice

½ cup Confectioner’s Sugar

Whisk the juice and sugar together until they form a slightly thick glaze, adjusting the amount of each so the glaze is the correct consistency to drizzle over the biscotti from a spoon.

 

These recipes are discussed in my article, The Name Game.

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