Derrick and I have been on a biscotti kick lately. We never buy it at the coffee shops but I do enjoy baking them. We find the store bought ones to be too hard, while the ones I bake at home tend to be a little sweeter because I usually incorporate dried fruit which lends to a softer and slightly tender texture. Biscotti is so easy to make and they require very few ingredients. Many of the ingredients are regular things that you will find in your pantry, such as butter, flour, sugar, eggs, baking powder, extract and some sort of dried fruit or nuts. It’s simple to make but it does requires time and patience since it is twice baked after all. Derrick loves blueberries and almonds, so I thought I would incorporate those into the biscotti. It’s a great combination and it’s a fun treat anytime of the day.
The dried blueberries will plump up quite a bit during the baking process.
I love seeing the blueberries and almonds peeking through the biscotti!
Blueberry Almond Biscotti
Prep: 20 mins Bake 40 mins Stand: 20 mins Cool 20 mins Yields: 25-30 cookies
Ingredients:
½ C unsalted butter, room temperature
¾ C sugar
1½ tsp baking powder
2 large eggs
1 tsp almond extract
2¼ C all purpose flour
1 C dried blueberries
½ C almonds, roughly chopped
Directions:
- Preheat oven to 375ºF.
- Beat butter with an electric mixer for about 30 seconds then add sugar, baking powder and beat until combined. Add eggs and almond extract and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in the remaining flour by hand. Stir in blueberries and almonds.
- Divide dough into half. On a lightly floured surface and with lightly floured hands shape the dough into a log about 10 x 2 inches. Place dough onto an ungreased cookie sheet about 3 inches apart.
- Bake for 25 minutes or until the top is lightly browned. Cool pan on a wire rack for 20 minutes. (It’s important to let it cool otherwise it will crumble and break if you try to cut it while hot)
- Reduce oven temperature to 300º. Cut each roll diagonally into ½ inch thick slices.
- Place slices upright on the cookie sheet about ½ inches apart and bake for 15 minutes. Cool biscotti on wire racks. Store in airtight container.
Enjoy!!
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I’ve been meaning to make biscotti for months now but I’ve never gotten around to do that just yet. I’ll have to tackle them this weekend starting with this recipe since I absolutely love blueberries in my baked treats 🙂
Biscotti is magical..crunchy, sweet and nutty and perfectly soggy when dipped in coffee. I (like many pour souls like me) am a coffee addict, and I can see your blueberry biscotti going great with my morning cup o joe. I still have never made biscotti and your version looks awesome!
Gorgeous!!! Wish I had a few to dip in my coffee tomorrow morning! 😉
I love biscotti and these look and sound divine. I’m going to try these next time I’m making biscotti. 🙂 They always fill my cookie jar.
When I made your cranberry one I ran out of cranberries so substituted with dried blueberries but made the mistake of using the one from Kirkland/Costco, which are waaay too sweet. Tip check your package to see sugar content.
Yum! These sound great and the combo of the blueberries and almonds makes them so much prettier than most biscotti!
I guess because I don’t drink coffee I have never made biscotti. But yours are gorgeous. GREG
Chung-Ah: Oh – once you start making biscotti you’ll be hooked!!
Julia {The Roasted Root}: 🙂 Funny thing is that I’m not a big coffee person — I have no excuse for loving biscotti…. I guess I just like to eat!
Valentina: Thank you!!
Amy Tong: I can’t risk leaving in my cookie jar at home otherwise I will eat them all! I pawn them off to my co-workers!
Jen Kuo: Thanks for the tip Jen!!
Stephie @ Eat Your Heart Out: Thank you!!
sippitysup: Thank you! 🙂
mmm 🙂 love biscotti with coffee! even better home made! I will be trying this!
Erin: I love biscotti with everything! 🙂 Thanks for trying the recipe!