Chocolate Lemon Blueberry Biscotti Recipe 475

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

Number Of Ingredients 14

Ingredients

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

CHOCOLATE LEMON BLUEBERRY BISCOTTI RECIPE - (4.7/5)

Chocolate Lemon Blueberry Biscotti Recipe - (4.7/5) image

Provided by MystiQ

Number Of Ingredients 14

Ingredients

1 cups of brown sugar
1/2 stick (1/4 cup, 4 tablespoons) of butter, softened
2 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Zest from one lemon
2 cups all-purpose flour
2 large spoonfuls of dark cocoa powder
1 teaspoon baking powder
A pinch of salt
2/3 cup of dried blueberries
Lemon Glaze
1/4 cup of lemon juice
2/3 cup of sugar

Steps:

Preheat your oven to 350 degrees. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla, lemon juice and zest. Mix well. Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the blueberries. Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes. Put lemon juice and sugar in a pot and heat on medium heat until sugar is melted. Remove from stove and let stand. Remove from oven and cool until you can handle it. Brush lemon glaze over the top and then slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over, put lemon glaze on the tops and brown another few minutes. When they come out flip them over and lemon glaze the tops once more.

LEMONY WHITE CHOCOLATE CHUNK BISCOTTI

Lemony White Chocolate Chunk Biscotti image

White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.

Provided by My Food and Family

Categories Italian Desserts

Time 1h10m

Yield Makes 3-1/2 doz. or 21 servings, 2 biscotti each.

Number Of Ingredients 10

Ingredients

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
2 Tbsp. lemon zest
2 eggs
1 tsp. lemon extract
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1/3 cup sliced almonds, toasted

Steps:

Heat oven to 350ºF.
Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.
Divide dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.
Bake 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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