LEMON BLUEBERRY BISCOTTI RECIPE RECIPES

BLUEBERRY LEMON BISCOTTI – HOME BAKING ASSOCIATION

Blueberry Lemon Biscotti – Home Baking Association image

A crunchy cookie that's a delicious combination of Blueberry and Lemon! Recipe Courtesy of Jiffy Mix

Provided by Home Baking Association

Total Time 0 minutes

Prep Time 10 minutes

Yield 32 -34 pieces

Number Of Ingredients 7

Ingredients

Nutrition Facts : ServingSize , Calories []

BLUEBERRY BISCOTTI RECIPE - FOOD.COM

Blueberry Biscotti Recipe - Food.com image

To enhance the flavor, blueberries may be microwaved for 1 minute. Though this may change the color of the biscotti's. Recipe may be doubled. The recipe comes from KitchenAid.com

Total Time 1 hours 4 minutes

Prep Time 20 minutes

Cook Time 44 minutes

Yield 30 biscotti's

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter, softened
10 tablespoons sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 grated lemon, zest of
2 large eggs
2/3 cup slivered almonds
1/3 cup blueberries
1 tablespoon anise seed

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.

Nutrition Facts : Calories 71.5, FatContent 2.8, SaturatedFatContent 0.9, CholesterolContent 15.4, SodiumContent 22.4, CarbohydrateContent 10.3, FiberContent 0.6, SugarContent 4.5, ProteinContent 1.7

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BLUEBERRY LEMON BISCOTTI – HOME BAKING ASSOCIATION

A crunchy cookie that's a delicious combination of Blueberry and Lemon! Recipe Courtesy of Jiffy Mix
From www2.homebaking.org
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Calories [] per serving

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1.Preheat oven to 350 degrees. 2.Line baking sheet with parchment or wax paper. 3.In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute. 4.Add flour, baking powder, salt and lemon zest and beat just until combined. 5.Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary. 6.Add the nuts blueberries and anise seeds and mix until combined. 7.Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. 8.Transfer log to the prepared baking sheet with a spatula. 9.Bake for 30 minutes, or until the top is firm to the touch. 10.Allow log to cool on baking sheet for 10 minutes. 11.Leave oven on. 12.Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices. 13.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. 14.Cool completely on wire rack. 15.Store in a airtight container in a cool dry place up to 2 weeks.

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