Meyer Lemon Biscotti

Some people think black eyed peas will bring good luck in the new year.  I've always been a dessert first kind of person, so I thought why not start the year off with biscotti?  It could start a new trend.

This time it's my mother's recipe altered with Meyer lemon standing in for the orange and anise and local flour and walnuts replacing the store bought varieties.  It's not the first biscotti recipe I've posted and it definitely won't be the last.

When I was perusing photos for this post, I found this one taken when my book first came out.  This was at the Edmonds Bookshop, where owner Mary Kaye made carrot hummus and set up this table for my book.

The thing about biscotti is they are easy to make, they freeze well and also make great gifts, if they last that long.

Local whole wheat pastry flour is the way to go with these, but you can use unbleached white flour and they'll turn out just fine.

Walnuts are best and local walnuts even better, but it's a splurge and local walnuts could be scarce this time of year.  I've done hazelnut biscotti in the past, and you could substitute pecans if you want.

No one can resist these twice baked wonders.  In case you're interested here's a bit of biscotti history.  Seems these dry cookies were made for traveling. 

Here's to everything sweet in 2015!

Meyer Lemon Biscotti

(Makes 36 to 45 cookies)

4 cups flour (add enough for a stiff dough)

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 eggs, beaten, or flax seed egg replacer for 3 eggs, whipped

1 cup Florida Crystals, or sugar

1 cup canola oil

1 teaspoon vanilla extract

Zest and juice from 1 Meyer lemon

1 cup toasted walnuts

Preheat oven to 350F. Sift flour with baking powder and soda.  In another bowl mix eggs, sugar, oil, vanilla extract and lemon zest and juice. Combine the flour and liquid ingredients, adding enough flour for a very stiff dough.  

Form 2 or 3 long rolls about 14-inches long.  If you make 3 rolls, the cookies will be much smaller and you'll get more cookies.   

Place rolls on baking sheet.  Flatten with the tops slightly with your hand. Bake for 25 minutes. Remove from oven and let cool.

Slice cookies carefully on the slant, about 1/2-inch thick.

I was promised biscotti.