“`html
Warm Blueberry Walnut Biscotti is a delightful treat that combines the sweetness of blueberries with the crunch of walnuts, making it the perfect companion for your morning coffee or tea. This Italian-style cookie is twice-baked to achieve its signature crispness, and it’s packed with flavor and nutrients. Whether you’re looking for a delicious snack or a special dessert, this biscotti recipe is sure to impress your friends and family.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 6: Fold in Blueberries and Walnuts
Gently fold in the blueberries and chopped walnuts, ensuring they are evenly distributed throughout the dough.
Step 7: Shape the Dough
Transfer the dough onto the prepared baking sheet and shape it into a log, about 12 inches long and 3 inches wide.
Step 8: First Bake
Bake the log in the preheated oven for 25-30 minutes, or until it is lightly golden and firm to the touch. Remove from the oven and let it cool for about 10 minutes.
Step 9: Slice the Biscotti
Using a sharp knife, slice the log diagonally into 1-inch thick pieces. Place the slices back on the baking sheet, cut side up.
Step 10: Second Bake
Return the biscotti to the oven and bake for an additional 10-15 minutes, or until they are crisp and golden brown. Let them 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 and drain them before adding to the dough to avoid excess moisture.
How should I store the biscotti?
Store the biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage.
Can I substitute walnuts with another nut?
Absolutely! Feel free to substitute walnuts with pecans, almonds, or your favorite nut for a different flavor profile.
What can I serve with Warm Blueberry Walnut Biscotti?
This biscotti pairs wonderfully with coffee, tea, or even hot chocolate. You can also dip them in melted chocolate for an extra treat.
“`