Lemon meringue biscotti

Makes 30 to 35 cookies

Our biscotti recipe can be anything (and everything) you want it to be! Simple swaps and extra touches to our master cranberry and pistachio recipe mean everyone gets to have their favourite.

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Ingredients

2 1/4 cups
all-purpose flour
3/4 tsp
1 tsp
1/3 cup
unsalted butter, at room temperature
2
4 tsp
1 tbsp

Meringue:

1 tsp
1 1/4 cups

Instructions

  • PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then lemon zest and lemon juice. Stir in flour mixture until combined. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
  • BAKE  in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min.
  • BEAT egg white with lemon juice. Beat in icing sugar until smooth. Brush meringue icing over tops of cooled biscotti. Caramelize tops with a kitchen torch.
  • STORE in an airtight container up to 1 week or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes

Nutrition

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Issue: December 2013

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Photo credit: Lemon meringue biscotti recipe Photo by Erik Putz

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