Meyer Lemon Biscotti With Dried Wild Blueberries

• 2 3/4 C flour
• 2 t baking powder
• 2/3 C sugar
• 2 T juice of Meyer lemon
• 1 T lemon zest
• 1 T lemon extract
• 1 T walnut oil
• 3 eggs @ room temperature
• 3/4 C dried wild blueberries

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder and sugar in a large bowl and mix.
3. Combine lemon juice, zest, extract, oil and eggs in a small bowl and whisk together.
4. Add the juice mixture to the flour mixture and blend then add the blueberries. (Dough will be dry and crumbly.)
5. Place dough onto a lightly floured cutting board and knead 8-10 times. Divide the dough in half and shape each portion into an 8" long piece about 1" thick.
6. Coat a cookie sheet with spray and bake for 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Cut into 1/2" slices and place them back on the cookie sheet bottom side down where they are standing and separated about 1" apart. Bake another 10 minutes. For crisper biscotti add 4 to 5 minutes to second baking.
7. Remove from baking sheet and cool on wire rack. Eat any broken pieces immediately so that nobody else gets them. ;-)>

ube, baking powder, sugar, t, t, t, t, eggs , wild blueberries

Taken from food52.com/recipes/27931-meyer-lemon-biscotti-with-dried-wild-blueberries (may not work)