Lemon Meringue Biscotti
12
- Makes30 to 35 cookies
(Photo: Erik Putz)
Lemon zest and lemon meringue icing make for a fresh take on biscotti.
Ingredients
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1/3 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
4 tsp lemon zest
1 tbsp lemon juice
Meringue:
1 egg white
1 tsp lemon juice
1 1/4 cups icing sugar
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.
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