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Blueberry Biscotti

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This is a recipe for BLUEBERRY BISCOTTI a flavorful Italian cookie. It makes a wonderful companion with coffee. It is crisp and crunchy as it should be. I enjoy dipping mine in my Lattes in the mornings. To me they beat toast any day. These make a wonderful and thoughtful gift. Wrap up a few in a gift basket with a bow. Present in a decorative can with a card. To store wrap each piece in plastic wrap and store in a sealed glass container. This will keep them fresh and crisp.

You will require a stand mixer as the dough is very dense and sticky.


2 1/2 cups all-purpose flour

1 1/4-cup sugar

1 teaspoon baking powder

3 large eggs

2 egg yolks

2 teaspoons blueberry flavoring

1 cup dried blueberries

Zest of one lemon


Preheat your oven to 350F.

Line a baking sheet with lightly oiled parchment paper or a silicone baking mat. This will help to bake the biscotti evenly and make cleanup easier.

In a bowl sift together the flour, sugar and baking powder and set aside.

In a large bowl mix the eggs and egg yolks together.  Once fully mixed add the  blueberry flavoring, dried blueberries and the zest of the lemon. Mix until fully blended.

Gradually add the dry mixture to the wet mixture. Mixing until just barely blended. You want your BLUEBERRY BISCOTTI dough to be firm. If the dough is too soft and runny add a little more flour one tablespoon at a time.  If the dough is too firm add one of the unused egg whites. It should be just firm enough to shape into a slab with your hands.

Flour your work surface and hands. Using your floured hands remove the dough from the bowl onto the floured work surface. With your hands shape the dough into 3 slabs about 2 inch high, 4 inches wide and 9 inches long. Tapering the slabs just slightly to get the traditional biscotti ends when sliced. Use a lightly oiled wide spatula transfer the slabs to your baking sheet. Be sure the slabs are several inches apart.

Place the baking sheet in the oven on the middle rack.

Bake for 20 to 25 minutes, or until the slabs are firm to the touch.

Remove the slabs from oven and cool.

Reduce oven temperature to 300F.

When cool, gently slide the slabs on to a lightly floured cutting board and gently cut through each slab with a bread knife. You want to cut them at an angle into 1-1/2-inch pieces.

Lay the cut biscotti on their sides directly on a clean oven rack.

Return the rack to the top position in the oven and bake for 20 to 25 minutes more. The biscotti should be crisp and dry when done.

BLUEBERRY BISCOTTI will keep for several weeks if stored in an airtight container.

This recipe will make 36 to 40 Biscotti.

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