Chocolate Lemon Blueberry Biscotti Recipe 475

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

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.

CRANBERRY-WHITE CHOCOLATE BISCOTTI

Steps:

• In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest., On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. 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.

CHOCOLATE LEMON BLUEBERRY BISCOTTI RECIPE - (4.7/5)

Steps:

• Preheat your oven to 350 degrees. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla, lemon juice and zest. Mix well. Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the blueberries. Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes. Put lemon juice and sugar in a pot and heat on medium heat until sugar is melted. Remove from stove and let stand. Remove from oven and cool until you can handle it. Brush lemon glaze over the top and then slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over, put lemon glaze on the tops and brown another few minutes. When they come out flip them over and lemon glaze the tops once more.