Description
Blueberry Almond Biscotti are lovely, unfussy, crunchy and bursting with juicy blueberry flavor!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 325 F.
- In a large mixing bowl, combine the dry ingredients.
- In a medium bowl, whisk eggs, egg whites and extract until fully combined and add to the dry ingredients.
- Using an electric mixer, mix until moist. Add the almonds and slowly mix in.
- Add the blueberries and gently combine using your hands. Do not over mix.
- Place dough on a floured surface and divide in half.
- Pat each half into a log about 14 inches long x 1.5 inches wide.
- Place logs on a cookie sheet.
- Bake at 325 F for 30 minutes.
- Remove from oven and reduce oven temperature to 300 degrees.
- Using a serrated knife, cut biscotti into 1/2 inch slices.
- Stand the slices upright on the cookie sheet and bake for an additional 30 minutes.