Total Time
1hr 4mins
Prep 20 mins
Cook 44 mins

To enhance the flavor, blueberries may be microwaved for 1 minute. Though this may change the color of the biscotti's. Recipe may be doubled. The recipe comes from KitchenAid.com

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment or wax paper.
  3. In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
  4. Add flour, baking powder, salt and lemon zest and beat just until combined.
  5. Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
  6. Add the nuts blueberries and anise seeds and mix until combined.
  7. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
  8. Transfer log to the prepared baking sheet with a spatula.
  9. Bake for 30 minutes, or until the top is firm to the touch.
  10. Allow log to cool on baking sheet for 10 minutes.
  11. Leave oven on.
  12. Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
  13. Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
  14. Cool completely on wire rack.
  15. Store in a airtight container in a cool dry place up to 2 weeks.
Most Helpful

2 5

This is the first time I attempted biscotti. I don't know what I did wrong but it turned out very crumbly. I know that biscotti are dry cookies but mine just crumbled apart when I tried to cut them into the individual cookies.I hard a very hard time just getting the log to stick together too. I had to mix it with my hands. The cookies taste very good, but they just fell apart.

4 5

If your biscotti are turning out too crumbly/too difficult to cut, as they cool before cutting (for about 10 minutes), throw a damp kitchen towel over them. The moisture will seep in a tad and help with crumbles and cutting but the moisture will bake off and leave them nice and stiff.

4 5

I have made many different biscotti, and only one other with fruit/berries. This is a very dry dough compared to most. It did bake up nicely, and has a pleasant taste. I substituted 1/2 tsp anise extract for the seeds. Too much. Next time I will use only 1/4 tsp. and amp up the orange extract. I found the blueberries bled into the dough giving the final product a muttled appearance. Not sure how to "fix" that. Any suggestions, please let me know.