Blueberry Biscotti 1989

READY IN: 55mins
Recipe 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...

Top Review by 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:)

Ingredients Nutrition


  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.

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