This recipe came together when I had a craving for something delicious, a couple lemons to use up and pure love for anything lemon meringue related. The fresh lemon, with the sweet meringue and the crunch of the biscotti…. Heaven! Typically I love dunking biscotti into coffee, but with the lemon flavour, these are best dunked in earl grey tea!
Oh so lemon – biscotti
On a cold snowy spring day, there is nothing better than a treat you can enjoy while snuggling up with some tea! These lemon meringue biscotti are very easy to make, and even if you break them while in between steps, they will taste just as delicious…. And they are great snacks to eat while you are finishing the others!
Ingredients for biscotti
Flour: If you read my about page, you will know that I love using Bob’s Red Mill 1-1 Gluten Free Flour. The flour is super easy to sub into any recipe. I use it in baking, some of my bread making and cooking to thicken up soups or scallop potatoes.
Versatile Recipe: Endless combinations
Lemon Meringue Biscotti are only one flavour combination, but there are truly endless combinations of flavours for you to explore. Closer to Christmas I want to explore a cinnamon bun biscotti, or a chocolate caramel flavour. Once I create more flavour combinations, I will post the recipe here!
How do you store the biscotti?
I usually ziplock bag or put in a sealed Tupperware container. These biscotti will last about a week. I have never tried to freeze biscotti, so I am unsure how that would turn out. I’m sure it would be fine, you might not have the crunch you are looking for when you thaw the cookies, however if you left off the meringue and heated them back in the oven to crisp them up, that might give you the texture you are looking for.
Gluten Free Lemon Meringue Biscotti
Equipment
- Mixing Bowl
- Parchment Lined Baking Sheet
Ingredients
Biscotti
- 2 ¼ Cups Bob’s Red Mill 1-1 Gluten Free Flour
- ¾ Tsp Baking Powder
- 1 Tsp Salt
- ⅓ Cup Room Temperature Butter
- 1 Cup white sugar
- 2 Large Eggs
- 5 Tsp Lemon Zest
- 2 Tbsp Lemon Juice
Meringue Topping
- 1 Egg White
- 2 Tsp Lemon Juice
- 1 ¼ Cups Icing Sugar
Instructions
- Preheat your oven to 325F. Line a baking sheet with parchment paper.
- Cream butter and sugar together in a stand mixer on medium for 2 minutes.1/3 Cup Room Temperature Butter, 1 Cup white sugar
- Add eggs to the mixture, and mix until well incorporated.2 Large Eggs
- Add lemon juice, zest, flour, salt and baking powder to the mixture until just combined.2 1/4 Cups Bob’s Red Mill 1-1 Gluten Free Flour, 3/4 Tsp Baking Powder, 5 Tsp Lemon Zest, 2 Tbsp Lemon Juice, 1 Tsp Salt
- Gather the dough together and divide in half. Put each half on either side of the baking sheet with lots of room between one another. Shape each half of the dough into a flatten rectangle that is about 0.5” thick.
- Bake for 30 minutes, until slightly golden.
- Remove the biscotti from the oven. Let stand for 10 minutes. Continue to keep the oven on during this time.
- Once the biscotti is cool enough to handle, move it to a cutting board. Cut the biscotti in 0.5” thick pieces. Lay each piece on a wire cooling rack with the cut side facing down.
- Put the biscotti on the cooling rack back into the oven for 20-30 minutes. They should feel firm when they are down. They will harden up more then they cool.
- While the biscotti finish baking, beat the egg white and lemon juice until you reach soft peeks. Beat in icing sugar until smooth and it becomes thick like gooey marshmallows.1 Egg White, 2 Tsp Lemon Juice, 1 1/4 Cups Icing Sugar
- Once the biscotti are out of the oven and cool, spoon the egg white mixture over the tops of the biscotti.
- For a true meringue flavour, I toasted the tops of the meringue with a kitchen torch.
Notes
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
