Blueberry Biscotti 1989
Transport your taste buds back to 1989 with this classic Blueberry Biscotti recipe, a timeless treat bursting with the sweet tang of dried blueberries and the subtle nuttiness of almond extract. Perfectly crisp and delicately flavored, these twice-baked Italian-inspired cookies are elevated further with the optional crunch of sliced almonds. Simple to make and featuring pantry staples like all-purpose flour, granulated sugar, and melted butter, this biscotti dough comes together in just 20 minutes before being baked to golden perfection. Ideal for dunking into coffee or tea, these golden slices are a delightful addition to any dessert table or afternoon treat. Plus, they stay fresh for up to two weeks, making them a fantastic choice for holiday gifting or weekly snacking. Try this nostalgic, crowd-pleasing recipe and enjoy a satisfying bite that’s steeped in cozy, old-school charm!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup dried blueberries
- 0.25 cup sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, and almond extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or silicone spatula until a dough forms.
Fold in the dried blueberries and sliced almonds (if using), ensuring they’re evenly distributed throughout the dough.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape the dough into a log approximately 12 inches long and 4 inches wide, smoothing the surface as needed.
Bake the log in the preheated oven for 25-30 minutes, or until it is firm to the touch and lightly golden. Remove it from the oven and let it rest for 10 minutes.
Reduce the oven temperature to 325°F (160°C). Using a serrated knife, carefully slice the baked log diagonally into 1/2-inch-thick biscotti pieces.
Place the sliced biscotti cut-side down on the baking sheet. Bake for 10 minutes, then flip each piece and bake for an additional 8-10 minutes, or until they are golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will continue to crisp as they cool.
Store the biscotti in an airtight container at room temperature for up to 2 weeks. Serve them with coffee, tea, or your favorite hot beverage.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.9 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 32 mg | 1% | |
*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.
