Meyer Lemon Biscotti

If you could have smelled my kitchen yesterday.
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It was lemon central. And it was divine. I used not only the zest and the juice of meyer lemons, but also candied lemon peel in these pretty little Meyer Lemon Biscotti. The heady floral aroma of a meyer lemon is like no other. It has such a distinct scent. You know it’s a “meyer” when you smell it. The back door was open for a while since it was such a warm spring day, and the heat made the tree’s fragrance even more intense. I couldn’t help but pick a few and get to baking!

Good thing too, as I think my tree is just about done bearing fruit for a while. Figured I better enjoy them before it’s too late. But the good news is I see a ton of new buds on the tree, which hopefully means more deliciously sweet & tart lemons will be coming soon? Fingers crossed! Here in Northern California, we’re fortunate in many of the micro-climates to have citrus fruit year-round. And with this little guy, since it’s a dwarf variety, and in a pot near the house, it’s protected from the cooler nights….plus get loads of sunshine and warmth during the day.

So in honor of these gorgeous little gems…and because it’s Spring…..and because it’s Easter Sunday next week—you’re going to want a simple, make-ahead dessert so that your holiday entertaining is even sweeter. And these Meyer Lemon Biscotti  taste as good as they look!


Meyer Lemon Biscotti
yields 26-30 | printable version

To make these even more lemony,  I added candied lemon peel. If you don’t have it or can’t find it, just bump up the lemon zest and add 1/2 more tablespoon of lemon juice. And if you can’t find meyer lemons, substitute eureka lemons (the variety found in most grocery stores, they’ll work just fine.)

Biscotti:
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
pinch fine sea salt
1 1/2 tablespoons fresh meyer lemon zest
2 tablespoons fresh meyer lemon juice
1 1/2 tablespoons candied lemon peel, finely chopped
1 tablespoon vegetable oil
3 large eggs

Glaze:
2/3 cup confectioner’s sugar
1 1/2 tablespoons meyer lemon juice
1 1/2 tablespoons meyer lemon zest

To make the biscotti:
Preheat oven to 350F. Line a standard baking sheet with non-stick liner. Sift flour, sugar, baking powder and salt into a large bowl. Add in zest, juice, candied peel, oil, and eggs.

Mix to combine. Dough will be loose and crumbly (and appear dry) but it will come together once you start kneading it. Turn dough out onto a well-floured surface and knead gently for about 5-7 minutes, or until dough forms a nice ball. The dough will feel sticky, that’s ok, don’t add any more flour though. Just keep kneading on floured surface until you can easily shape it. Divide dough in half. Roll out each half with your hands to an 8-inch roll and approximately one-inch thick.  Place rolls on baking sheet a few inches apart from each other. Bake at 350F for 30 minutes. Remove from baking sheet and cool on a wire rack for 10 minutes. Cut each roll diagonally into 15 or so half-inch slices. Place the slices cut side down back on the same baking sheet.

Reduce oven temperature to 325F and bake for another 10-12 minutes. Then turn biscotti over and bake one last time for another 10-12 minutes. The interior will still be a bit soft, but it will harden as the biscotti cools. Remove from baking sheet to a wire rack and cool completely.

For the glaze:
Combine the confectioner’s sugar, zest and juice in a small bowl. Then drizzle over cooled biscotti. Or you can put the glaze in a pastry bag and pipe if you’re feeling fancy.
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Happy Easter, Happy Spring, Happy, Happy Everything!!    (couldn’t resist!)

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8 thoughts on “Meyer Lemon Biscotti

  • Being the first day of spring, and my neighbors Meyer lemon tree still having many lemons, I decided to make these today. I’ve made many flavored biscotti lately and this recipe with the Meyer lemon candied peel sounds yummy. Since I didn’t have any candied peel, I made that first. I then followed the biscotti recipe exactly but, I found the dough ended up quite loose and sticky. The recipe did say the dough would be sticky, but…. I turned it out onto a well floured board and floured my hands to try and begin kneading. Impossible! I dusted more flour, added more to my hands! Not going to happen! Dough stuck to everything!! In desperation, I threw even more flour on the board, on my largest spatula, and on my hands and somehow plopped the mess on a half sheet. Somehow, with the aid of every tool I have, I pushed and shoved it into a (one) log. It’s in the oven now and I am hoping I end of with something that resembles a biscotti!

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    • Hello Jan- thanks for stopping my page for the Meyer Lemon Biscotti. Sorry to hear the dough was giving you some trouble. Hope the final biscotti turned out okay for you? I’ve made this recipe over a dozen times and never had an issues. But I totally know how frustrating it is to follow a recipe and feel like it’s not turning out. I used regular AP flour- nothing special- assuming you did as well? It’s a bit early in the year for humidity so thinking that’s not the likely culprit either. I’m perplexed! Anywhoo, I always like to hear how my recipes worked for others so I really appreciate the feedback, thanks for leaving the comment. Best, Tanya

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  • Slurp…. my mouth is watering after reading about the lemon Biscotti! And I have a gluten free version of almond biscotti that I’ll bet I could substitute partially for the regular flour in this one. Now I have to go buy some Meyer Lemons! I’m not in California anymore or I’d pick them from my friend’s tree!

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    • Thanks Donna. Glad you liked the post. Yes, I absolutely think you could substitute GF flour in these. If your flour isn’t an all-in-one (meaning levener added) just add about 1 teaspon xanthan gum powder. And if you happen to be looking for a new GF flour, check out the Gluten Free Girl’s brand. She just launched it; getting rave reviews….and she’s on Vashon too! :)

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