Blueberry Biscotti
Discover the perfect balance of crunch and sweetness with this Blueberry Biscotti recipe—a delightful twist on the classic Italian treat! Infused with vibrant dried blueberries and a hint of almond extract, these twice-baked cookies are crisp, golden, and irresistibly fragrant. The addition of optional sliced almonds provides an extra layer of texture, while the buttery dough ensures a melt-in-your-mouth experience with every bite. Perfect for dunking into coffee or tea, this easy-to-make biscotti is a crowd-pleaser that can be enjoyed for up to two weeks when stored properly. With just 20 minutes of prep time, this recipe is your go-to for a sophisticated snack or a thoughtful homemade gift.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup dried blueberries
- 0.5 cup sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the eggs, vanilla extract, and almond extract.
Gradually stir the wet ingredients into the dry mixture until a dough forms.
Fold in the dried blueberries and, if using, the sliced almonds.
Transfer the dough to the prepared baking sheet and shape it into a log approximately 12 inches long and 4 inches wide. Flatten the top slightly with your hands or a spatula.
Bake the log in the preheated oven for 25–30 minutes, or until it is lightly golden and firm to the touch. Remove it from the oven and let it cool for 10 minutes.
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet, then return them to the oven. Bake for an additional 8–10 minutes on each side, or until the biscotti are crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 23.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
