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double blueberry biscotti

Double Blueberry Biscotti

Michele Pesula Kuegler
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Baked goods
Servings 24

Ingredients
  

  • 1/3 cup unsalted butter softened
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup dried blueberries
  • 1 cup powdered sugar
  • Skim milk
  • ½ cup freeze dried blueberries

Instructions
 

  • Preheat oven to 350
  • Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
  • Add eggs, one at a time, mixing until combined.
  • Add vanilla extract, mixing until blended.
  • Add baking powder, salt, and flour, mixing until combined.
  • Add blueberries, stirring until evenly distributed.
  • Divide dough in half.
  • Shape each half into 9″ x 3″ rectangle, using floured hands.
  • Set each loaf 2″ apart on a parchment paper-lined baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  • Using a butcher knife, cut the loaves into diagonal slices, 3/4″ thick.
  • Place slices on cookie sheet with the cut sides down; bake for 8 to 9 minutes.
  • Turn over slices, and bake for 8 to 9 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack.
  • Combine powdered sugar and milk (1 teaspoon at a time), stirring well, until desired consistency is reached.
  • Using a spoon, spread a layer of glaze on the top of each biscotti.
  • Pulse freeze-dried blueberries in a blender.
  • Sprinkle blueberry dust over the wet glaze.
  • Allow glaze to set, approximately 15 minutes. (Using the refrigerator can help speed this up.)

Notes

For biscotti with more blueberry flavor, the amount of dried blueberries can be increased to 1 cup.
Keyword baked goods, biscotti, blueberry biscotti, homemade biscotti