Blueberry Biscotti 1989 Recipes

WILD BLUEBERRY LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a large cookie sheet with parchment paper and set aside.
• In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
• Stir and set aside.
• In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
• Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
• Transfer the biscotti dough to a lightly floured work surface and divide in two.
• Dust hands with flour and roll 1 portion at a time into a 12 inch log.
• Transfer logs to prepared cookie sheet.
• Brush each log with the beaten egg white.
• Bake in the preheated oven for 25 minutes.
• Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
• Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
• Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
• Transfer to a wire rack to cool.
• Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
• Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

BLUEBERRY BISCOTTI

Steps:

• 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.

BLUEBERRY ALMOND BISCOTTI

Steps:

• In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

BLUEBERRY BISCOTTI 1989

Steps:

• Preheat oven 350 degrees F.
• Line cookie sheet with parchment.
• Cream butter and sugar until fluffy.
• Add eggs one at a time.
• Sift in all dry ingredients.
• Fold in the almonds then the fruit lightly.
• Make into two large logs and flatten down to 4 inches wide.
• Keeping each well apart for rising.
• Bake 30 minutes or until firm.
• Remove and cool.
• Slice into 1/2 inch slices.
• Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

BLUEBERRY BISCOTTI

Steps:

• Set rack in the middle level of the oven; preheat to 350°F. Line a cookie sheet with parchment paper; set aside. In the bowl of a stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater. Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to a light golden.