Sometimes when you're 40 weeks pregnant and waiting to go into labor, you make biscotti. And thus the Blueberry Lemon Biscotti were born! And what a delightful treat to return to after a hospital stay.
Just a simple, summery riff on my classic Christmas Cranberry Almond Biscotti.
Blueberry Lemon Biscotti
Ingredients
· ½ cup butter, softened
· 1 ½ cup sugar
· 2 eggs
· 1 tsp lemon extract
· ½ tsp vanilla extract
· 2 ½ cups flour
· 1 tsp baking powder
· ½ tsp salt
· 1 cup dried blueberries
· ½ cup white chocolate chips
Preheat oven to 350F.
Using a stand mixer, cream together the butter and sugar until fluffy. Scrape down the bowl and add the eggs and extracts. On low speed, add the flour, baking powder, and salt. Once combined, add the blueberries and white chocolate.
Shape the dough into a rectangle - 2 1/2in wide, 1/2in high. Place the dough onto a greased cookie sheet. Bake for 45 minutes or until the top is golden brown and crisp. Cool completely.
Using an electric knife, cut the cookie loaf into 1/2in slices. Place the slices onto a cookie sheet cut side down. Bake for 10 minutes. Flip each of the cookies and bake for another 10 minutes. Cool completely.
Makes 18-20 biscotti
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.
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