WILD BLUEBERRY LEMON BISCOTTI
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
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
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
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
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