Blueberry Biscotti

photo by JanBen

- Ready In:
- 1hr 4mins
- Ingredients:
- 11
- Yields:
-
30 biscotti's
ingredients
- 3 tablespoons unsalted butter, softened
- 10 tablespoons sugar
- 1 1⁄2 cups flour, plus
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 grated lemon, zest of
- 2 large eggs
- 2⁄3 cup slivered almonds
- 1⁄3 cup blueberries
- 1 tablespoon anise seed
directions
- Preheat oven to 350 degrees.
- Line baking sheet with parchment or wax paper.
- In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
- Add flour, baking powder, salt and lemon zest and beat just until combined.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
- Add the nuts blueberries and anise seeds and mix until combined.
- Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
- Transfer log to the prepared baking sheet with a spatula.
- Bake for 30 minutes, or until the top is firm to the touch.
- Allow log to cool on baking sheet for 10 minutes.
- Leave oven on.
- Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
- 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.
- Cool completely on wire rack.
- Store in a airtight container in a cool dry place up to 2 weeks.
Reviews
-
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.
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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.
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These are so delicious! The combination of blueberries, anise, and almond is very, very good. I would have given this 5 stars, but the preparation was a bit difficult, as indicated by the other poster. I didn't have any trouble getting the log to stick together (the juice from the blueberries made the dough very pliant), but I did find that the cookies fell apart a bit when I tried to cut them. I wound up cutting them thicker than a 1/2 inch, and this seemed to help. As a result, I got 22 cookies. Next time I make these, I think I'll just reduce the amount of slivered almond, because the almonds seemed to be the problem when I was slicing the cookies. Thanks for posting this recipe!
Tweaks
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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.
RECIPE SUBMITTED BY
Barb G.
Sonora, California