My Almond Blueberry Biscotti
2 tbsp of softened butter
3/4 cups sugar
2 large eggs
1 tsp of almond extract
2 cups of AP flour
2 tsp of baking powder
1/4 tsp of salt
1/2 cup of chopped almonds(unblanched).
1/2 cup of dried blueberries
-Preheat oven to 350F. Meanwhile, in a large bowl beat butter, sugar, eggs and almond extract until smooth. In a medium bowl, sift and combine flour, baking powder, salt, Blueberries,and almonds Add flour mixture to egg mixture. Mix until just combined(I find using your hands is better).
-Turn dough onto a floured surface and knead a couple times. Divide in half and shape halves into 8" logs. Place logs on a baking sheet 3" apart that has been lined with parchment or sprayed with nonstick spray and flatten each log into a rectangle that is about 3" wide.
-Bake for 21-25 minutes, until firm and starting to crack ontop. Cool logs on baking sheet on a wire rack for 15 minutes. Meanwhile, reduce oven to 275F.
-Once cooled, Use a serrated knife to cut each log diagnolly into 1/2" slices.(For better results, I chilled the once-baked in the refrigerator for a bit). Replace slices cutside down oto baking sheet and rebake in oven for 15 minutes. Flip cookies and bake for another 15 minutes. Cool on wire rack before serving.
Makes 2 dozen(ish) biscotti. I like to store them in a tightly closed paper bag at room temperature. they maintain a desirable dry and crisp texture.
One thing I always like to tell others who I give my recipes to is that you can easily make your own "signature" biscotti.
Simply replace the blueberries, almonds with whatever you like and play around with different extracts.
I once tried using mint extract with chocolate chips and white chocolate chunks and I was pleasantly surprised by a "cool" tasting biscotti.
Others you might want to try could be rum extract with dried pineapple and coconut(Caribean style!
Or even banana extract with and assortment of dried fruits like cherries and apricots for a fruitcake delight(Can you say Christmas at Grandma's?