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Rustic Blueberry Almond Biscotti is a delightful treat that perfectly blends the sweetness of blueberries with the nutty flavor of almonds. This crunchy, twice-baked Italian cookie is not only perfect for dipping in coffee or tea but also makes an excellent snack any time of the day. With its simple ingredients and easy-to-follow steps, you can create a batch of these delicious biscotti in no time. Let’s dive into the ingredients and the step-by-step process of making these scrumptious cookies!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh or frozen blueberries
- 1/2 cup sliced almonds
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
Step 2: Prepare the Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries and sliced almonds, being careful not to crush the berries.
Step 4: Shape the Dough
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Make sure to leave space between the logs as they will spread while baking.
Step 5: First Bake
Bake the logs in the preheated oven for 25-30 minutes or until they are golden brown. Remove from the oven and let them cool for about 10 minutes.
Step 6: Slice the Biscotti
Once cooled, carefully transfer the logs to a cutting board. Using a sharp knife, slice the logs diagonally into 1-inch thick pieces.
Step 7: Second Bake
Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, or until they are dry and crisp. Allow them to cool completely on a wire rack.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw them and drain any excess moisture before adding them to the dough.
How should I store the biscotti?
Store the cooled biscotti in an airtight container at room temperature for up to two weeks.
Can I substitute other nuts for almonds?
Absolutely! Feel free to experiment with other nuts like walnuts or pecans to suit your taste.
What can I serve with biscotti?
Rustic Blueberry Almond Biscotti pairs wonderfully with coffee, tea, or even a glass of dessert wine. They also make a great addition to a cheese platter.
How long does it take to make biscotti?
The total time to make Rustic Blueberry Almond Biscotti is about 1 hour, including baking time. However, the cooling time may vary.
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