Blueberry Almond Biscotti

Blueberry Almond Biscotti are lovely, unfussy, crunchy and bursting with juicy blueberry flavor!

I spent a few pleasant hours in my Jeep en route to – still snowy – Lake Placid, this past weekend.

With my Grande Pike Place Roast, heated seat, and Sirius XM, I was ready for anything. I spent the majority of the ride tuned into 70’s on 7 with the occasional bounce over to The Bridge or Neil Diamond Radio during commercials or the intermittent Rod Stewart or Bob Seger song.

A few things I discovered…I really enjoy the tunes of ’72; American Pie by Don McLean never gets old; I spent way too many years not knowing what a kodachrome is; and Chicago’s music, after all these years, still gives me chills.

I have to admit, I am one of those people who loves to get lost in the music when I’m driving. I know that for some, the shower is their place to shine; not me – it’s the car. And it’s not until the music cuts out, and I don’t, that I am reminded of just how patient my family is. Yikes!

Do you belt in the car? What are your go-to tunes? I’d love to know!!

So I picked up some gorgeous blueberries with the intention of baking a sweet and simple blueberry cake, but for some reason, as I started to gather my ingredients, I was overcome with the feeling to make blueberry almond biscotti. And I’m so glad I was! The base recipe is one I’ve used for many years. I merely switch out the fruit and nuts and other fun add-ins. You can use dried fruit, select fresh fruit, chocolate chips and any variety of nut.

The experience of eating these twice-baked dunkers is enhanced by the fact that they’re:

• crunchy on the outside
• chewy on the inside
• fresh tasting with a burst of juicy flavor from the berries
• nutty from the slivered almonds

So what do you say?

Coffee, Seals and Crofts, and biscotti?

I say YES!

Buon Appetito!

Blueberry Almond Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ciao Chow Bambina
• Category: Breakfast

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Description

Blueberry Almond Biscotti are lovely, unfussy, crunchy and bursting with juicy blueberry flavor!

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Ingredients

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• 2 1/4 cups All-Purpose flour
• 1 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 large eggs
• 2 large egg whites
• 1 Tbsp. vanilla paste or extract
• 3/4 cup sliced almonds
• 7 oz. fresh blueberries (a heaping cup)

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Instructions

1. Preheat oven to 325 F.
2. In a large mixing bowl, combine the dry ingredients.
3. In a medium bowl, whisk eggs, egg whites and extract until fully combined and add to the dry ingredients.
4. Using an electric mixer, mix until moist. Add the almonds and slowly mix in.
5. Add the blueberries and gently combine using your hands. Do not over mix.
6. Place dough on a floured surface and divide in half.
7. Pat each half into a log about 14 inches long x 1.5 inches wide.
8. Place logs on a cookie sheet.
9. Bake at 325 F for 30 minutes.
10. Remove from oven and reduce oven temperature to 300 degrees.
11. Using a serrated knife, cut biscotti into 1/2 inch slices.
12. Stand the slices upright on the cookie sheet and bake for an additional 30 minutes.

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CIAO!