Blueberry Vanilla Biscotti Recipes

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.

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 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.

AMERICAN-STYLE VANILLA BISCOTTI

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
• In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
• Plop the dough onto the prepared baking sheet. Shape it into a log that's about 14" long x 2 ½" wide x ¾" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12" x 5 1/2" biscotti pan.
• Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
• Reduce the oven temperature to 325°F Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices. Or cut the biscotti on the diagonal-for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
• Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.
• Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

BLUEBERRY VANILLA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the flour, baking powder, salt, and cinnamon in a large bowl and stir with a spoon to mix well. Add the blueberries and stir to mix.
• In another large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and stir to mix well.
• Lightly dust a work surface with flour. Place the dough on the work surface and sprinkle lightly with more of the flour to prevent your hands from sticking to the dough. Knead the dough 4 or 5 times and, using your hands, shape into a log about 12 inches long and 4 inches wide. Place the dough on the prepared baking sheet.
• Bake for 40 minutes, until firm to the touch.
• Remove the baked loaf from the oven and keep the oven on. Cool the loaf on a wire rack. With a large metal spatula, transfer the loaf to a wire rack to cool.
• Line a baking sheet with parchment paper. When the loaf is cool, using a serrated knife or electric knife, slice into 1/4-inch slices. Place the slices on the prepared baking sheet.
• Bake for 10 to 15 minutes. Turn the biscotti and bake for another 10 to 15 minutes, until crispy.
• Keep extra biscotti in an airtight container for up to 30 days or freeze for up to 2 months.