If you’re not paying attention, there’s a real danger of being pummeled by falling fruit while walking the city streets of Berkeley. Woven in among the cozy cafes and compact apartment buildings, fruit trees flourish, exploding with fragrant citrus fruits that rain down like hail on the unsuspecting passersby below. Streets are littered with lemons, oranges, and other unidentified flaxen orbs, as if a fruit cart had overturned on its way to market. Some shatter upon impact, hemorrhaging precious sweet nectar in a macabre spray, but many other remain perfectly intact, perfectly viable for salvage.
Like any other compassionate cook, I’ve taken it upon myself to rescue any forlorn fruit. Given the conditions, you could understand why my fridge is overflowing with citrus, particularly Meyer lemons, which land in my direct path on the way to the bus.
Best practices for managing the surplus is expeditious disassembly, before they have time to spoil. Zest and juice all fruits, freezing liquids in ice cube trays and solids in little baggies. I’m not much for canning, but I like to think of my freezer as an icy pantry, extending the life of these abundant sweet and sour gems for later days.
Thrifty and measured as I am, don’t think for a minute that some of this gracious surfeit hasn’t been used for more immediate gratification.
Crisp, lightly sweetened shortbread cookies come to life with the bright acidity of fresh lemons, which also plays of the natural bitter edge of raw cacao nibs. Though undeniably buttery, their richness comes entirely from olive oil, adding a complementary grassy, peppery undertone. Irresistibly adorable spoon molds make them the idea shape for dunking, but a regular old round cake pan will do the trick for simple, standard wedges.
Even if the urban landscape isn’t quite so generous in your locale, now is the time to enjoy citrus of all shapes and sizes, so stock up!
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Whole Wheat Flour
- 1/2 Cup Confectioner's Sugar
- 1/4 Teaspoon Salt
- 1/2 Cup Cacao Nibs
- 1/2 Cup Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- Preheat your oven to 325 and set out (but do not grease) a spoon-shaped baking tray or a 9-inch round springform pan.
- In a large bowl, whisk together the flours, sugar, and the salt. Add in the cacao nibs and toss to coat with the dry ingredients.
- Separately, mix the oil, lemon juice, and zest together before pouring the wet ingredients into the bowl of dry. Stir well to combine; you may need to use your hands, as it's a very thick, stiff dough.
- If using spoon molds, fill each indentation about 3/4 of the way to the top, pressing firmly to make sure there are no gaps. For a springform pan, gather the dough into one large ball and press it flat and even across the bottom. Score into thin wedges with a sharp knife.
- Bake for 15 - 20 minutes, until lightly browned.
- For cookies baked in a springform pan, they may need to be re-scored at this point and baked for another 5 minutes, depending on spread and color.
- Let cool completely in the pans.
Both unbaked dough and finished cookies keep well in the freezer. Baked cookies keep for 2 weeks in an airtight container at room temperature.
Amount Per Serving: Calories: 135 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 31mg Carbohydrates: 13g Fiber: 1g Sugar: 3g Protein: 2g