Blueberry Biscotti Recipe
These are the best biscotti's around. And with either fresh or frozen berries, you can enjoy these year round. More photos of the finished product at gregkantner.com
- â 3 tablespoons unsalted butter, softened
- â 10 tablespoons sugar
- â 1 1/2 cups flour, plus
- â 2 tablespoons flour
- â 1 teaspoon baking powder
- â 1 pinch salt
- â 1 grated lemon, zest of
- â 2 large eggs
- â 2/3 cup slivered almond
- â 1/3 cup blueberries
- â 1 tablespoon anise seed
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.
How good does this recipe look to you?