Gluten Free Lemon Meringue Biscotti
Fresh aroma of lemon with a hint of sweetness create the perfect blend of 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
These biscotti can last up to a week when stored in an air tight container.