Blueberry Biscotti 1989

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: 55 mins
• 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.