Blueberry Biscotti 1989

Submitted by andypandy

"Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie..."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 36

ingredients

• 3 tablespoons butter, room temp
• 1⁄2 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 1⁄2 cups flour, plus
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 lemon, zest of (optional)
• 2 large eggs
• 2⁄3 cup sliced almonds or 2/3 cup slivered almonds, toasted
• 1⁄3 cup fresh blueberries
• 1 tablespoon anise seed

directions

1. Preheat oven 350 degrees F.
2. Line cookie sheet with parchment.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time.
5. Sift in all dry ingredients.
6. Fold in the almonds then the fruit lightly.
7. Make into two large logs and flatten down to 4 inches wide.
8. Keeping each well apart for rising.
9. Bake 30 minutes or until firm.
10. Remove and cool.
11. Slice into 1/2 inch slices.
12. Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

Reviews

[Kittencalrecipezazz]

I would have never though to use fresh blueberries in a biscotti cookie, but these were really great! These did not crisp up like a regular biscotti, more on the "chewy" side. I omitted the anise seeds, because I did not have any in my cupboard. Thanks for sharing this great recipe andypandy!...Kittencal:)