Blueberry Biscotti Recipes

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WILD BLUEBERRY LEMON BISCOTTI



Wild Blueberry Lemon Biscotti image

Wild Blueberry Lemon Biscotti, scented with one of Italy's favorite liqueur, Limoncello. Packed with wild dried blueberries, white chocolate chips and then drizzled with more melted chocolate for some extra sweetness in every bite.

Provided by Marisa

Categories     Biscotti

Number Of Ingredients 14

1 3/4 cup all purpose flour
1/2 cup almonds (finely ground)
2 teaspoons baking powder
1/8 teaspoon salt (I used fine sea salt)
3/4 cup dried wild blueberries
1/2 cup white chocolate chips
3/4 cup vanilla sugar
1/3 cup melted butter
2 large eggs
zest of 1 large lemon (about 1 heaping tablespoon)
1 teaspoon pure vanilla extract
1 tablespoon of Limoncello liqueur (you can substitute freshly squeezed lemon juice)
lightly beaten egg white from one egg for brushing the logs
1/2 cup white chocolate (melted (for drizzling))

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a large cookie sheet with parchment paper and set aside.
  • In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
  • Stir and set aside.
  • In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
  • Transfer the biscotti dough to a lightly floured work surface and divide in two.
  • Dust hands with flour and roll 1 portion at a time into a 12 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg white.
  • Bake in the preheated oven for 25 minutes.
  • Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
  • Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
  • Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
  • Transfer to a wire rack to cool.
  • Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
  • Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

Nutrition Facts : Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 32 mg, Fiber 1 g, Sugar 9 g, Calories 105 kcal, ServingSize 1 serving

BLUEBERRY BISCOTTI



Blueberry Biscotti image

Categories     Breakfast & Brunch

Number Of Ingredients 9

3 cups unbleached all-purpose flour
1⁄2 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1-1⁄2 sticks unsalted butter, slightly softened, cut into 20 pieces
2 teaspoons finely grated lemon zest
1-1⁄4 cups dried blueberries
3 large eggs, lightly beaten

Steps:

  • Set rack in the middle level of the oven; preheat to 350°F. Line a cookie sheet with parchment paper; set aside. In the bowl of a stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater. Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to a light golden.

Nutrition Facts :

BLUEBERRY BISCOTTI 1989



Blueberry Biscotti 1989 image

Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie...

Provided by andypandy

Categories     Dessert

Time 55m

Yield 36 serving(s)

Number Of Ingredients 12

3 tablespoons butter, room temp
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 lemon, zest of (optional)
2 large eggs
2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted
1/3 cup fresh blueberries
1 tablespoon anise seed

Steps:

  • Preheat oven 350 degrees F.
  • Line cookie sheet with parchment.
  • Cream butter and sugar until fluffy.
  • Add eggs one at a time.
  • Sift in all dry ingredients.
  • Fold in the almonds then the fruit lightly.
  • Make into two large logs and flatten down to 4 inches wide.
  • Keeping each well apart for rising.
  • Bake 30 minutes or until firm.
  • Remove and cool.
  • Slice into 1/2 inch slices.
  • Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

Nutrition Facts : Calories 57.9, Fat 2.2, SaturatedFat 0.8, Cholesterol 14.3, Sodium 25.3, Carbohydrate 8.5, Fiber 0.4, Sugar 3.7, Protein 1.4

BLUEBERRY BISCOTTI



Blueberry Biscotti 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

Provided by Barb G.

Categories     Dessert

Time 1h4m

Yield 30 biscotti's

Number Of Ingredients 11

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, Fat 2.8, SaturatedFat 0.9, Cholesterol 15.4, Sodium 22.4, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 1.7

BLUEBERRY ALMOND BISCOTTI



Blueberry Almond Biscotti image

????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
2/3 cup sugar
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried blueberries
1/2 cup sweetened shredded coconut
1/2 cup unblanched almonds, coarsely chopped

Steps:

  • In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

BUTTERSCOTCH BISCOTTI



Butterscotch Biscotti image

I've been experimenting with biscotti recipes I make up and this one is great!

Provided by JEANNETTEV

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 36

Number Of Ingredients 10

½ cup butter
1 cup packed brown sugar
5 tablespoons bourbon whiskey
4 eggs
2 teaspoons vanilla
2 ½ cups all-purpose flour
½ tablespoon baking powder
¼ teaspoon salt
1 cup whole almonds
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
  • Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.5 g, Cholesterol 27.4 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 63.1 mg, Sugar 9.2 g

BISCOTTI



Biscotti image

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 42

Number Of Ingredients 6

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  • In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g

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