Prep 10 mins
Cook 45 mins
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...
- 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
- Preheat oven 350 degrees F.
- Line cookie sheet with parchment.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Sift in all dry ingredients.
- Fold in the almonds then the fruit lightly.
- Make into two large logs and flatten down to 4 inches wide.
- Keeping each well apart for rising.
- Bake 30 minutes or until firm.
- Remove and cool.
- Slice into 1/2 inch slices.
- Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
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:)