Blueberry Biscotti 1989 Recipe
🕒 Total Time: 55 minutes
🥄 Servings: 36
🥣 Yield: Varies
Description:
These Blueberry Biscotti from 1989 are a delightful twist on the classic biscotti recipe. The addition of blueberries keeps them moist, while the hint of anise adds a burst of flavor that perfectly complements the sweetness of the berries. Be sure not to add extra berries, as the recipe is perfectly balanced with just the right amount.
Ingredients:
- 3 cups butter, softened
- 1/2 cup granulated sugar
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Zest of 1 lemon
- 2 eggs
- 2/3 cup fresh blueberries
- 1/3 cup anise seeds
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350 degrees F. |
| 2 | Line a cookie sheet with parchment paper. |
| 3 | In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until fluffy and well combined. |
| 4 | Add the eggs one at a time, mixing well after each addition. |
| 5 | Sift in the all-purpose flour, baking powder, and salt. Mix until just combined. |
| 6 | Gently fold in the lemon zest, fresh blueberries, and anise seeds until evenly distributed throughout the dough. |
| 7 | Divide the dough into two equal portions and shape each portion into a large log, approximately 4 inches wide and flat on top. Place the logs onto the prepared cookie sheet, making sure to leave enough space between them for spreading during baking. |
| 8 | Bake in the preheated oven for about 30 minutes, or until the biscotti logs are firm to the touch and lightly golden brown. |
| 9 | Remove from the oven and allow the biscotti logs to cool for a few minutes on the baking sheet. |
| 10 | Using a sharp knife, slice the logs into 1/2-inch thick slices. |
| 11 | Place the sliced biscotti back onto the parchment-lined cookie sheet, cut side down. |
| 12 | Return the biscotti to the oven and bake for an additional 15 minutes, flipping them halfway through the baking time to ensure that both sides are evenly toasted. |
| 13 | Once the biscotti are golden brown and crisp, remove them from the oven and allow them to cool completely before serving. |
| 14 | Enjoy these delicious Blueberry Biscotti with a cup of coffee or tea for a delightful treat any time of day! |
Nutritional Information (Per Serving):
- Calories: 57.9
- Fat: 2.2g
- Saturated Fat: 0.8g
- Cholesterol: 14.3mg
- Sodium: 25.3mg
- Carbohydrates: 8.5g
- Fiber: 0.4g
- Sugar: 3.7g
- Protein: 1.4g
Recipe Notes:
- Make sure not to overmix the dough to keep the biscotti light and crispy.
- Adjust the amount of anise seeds according to your personal preference for flavor intensity.
- Store the cooled biscotti in an airtight container at room temperature for up to two weeks.
- Feel free to customize this recipe by substituting different types of berries or nuts for a unique twist on this classic treat!
