Blueberry Biscotti

Recipe by Barb G.
READY IN: 1hr 4mins




  • 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.