Blueberry Biscotti 1989

Total Time
55mins
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...

Ingredients Nutrition

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.
Most Helpful

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:)

Kittencal@recipezazz July 25, 2005