Blueberries in and on top of this biscotti make for a doubly delicious dessert
Double Blueberry Biscotti
- 1/3 cup butter softened
- 1-1/4 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups flour
- 1/2 cup dried blueberries
- 1 cup powdered sugar
- Skim milk
- ½ cup freeze dried blueberries
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.)
This recipe was originally published in May 2019. To learn about my inspiration for this recipe, keep reading.
I bought freeze-dried blueberries a few months ago to make Blueberry White Chocolate Truffles. Since then I have had the remainder of the bag in my pantry, and I’ve wondered how to use them. Yes, they’re fine to eat by the handful, but how else could I use them in the recipe?
What I kept coming back to was this one quandry: Who wants to eat blue food???
The first answer to that question is young children. Think about the fun flavors of ice cream at a shop. There usually is some blue ice cream with sprinkles or animal-shaped chocolates that targets the younger set. I’m not cooking for that age group.
The second answer is no one. When I visualize food I think of many colors of the rainbow, but blue isn’t one of them. Sure, there are a few cocktails that are blue (and yummy), but almost all desserts, salads, side dishes, etc. are not in the blue family.
Thus, what could I prepare that would allow me to integrate the freeze-dried blueberries and still be visually appealing? The answer came to me a la Chopped. The solution to many a tricky ingredient is “Put it in the blender!” From there this recipe was born.
The beautiful part about blitzing the freeze-dried blueberries is that it produced a blue-ish/purple-ish topping, which wasn’t as vibrant as I feared. In fact, I thought it was even kind of pretty.
For a whole bunch of blueberry flavor, without it being ridiculously blue, make a batch of these biscotti.