Almond Blueberry Biscotti

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Preparation time: 1 hour
Cooking time: 20 to 25 minutes plus 10 to 15 minutes

Difficulty: Medium - experience needed


2 1/2 cups all-purpose flour
1 1/4-cup sugar
1 teaspoon baking powder
3 large eggs (if mixture is too dry try adding extra egg whites)
2 egg yolks
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
1 1/2 cup slivered almonds (reserve 1/4 cup)
3/4 cup dried blueberries
Zest of one lemon or lime


Preheat the oven to 275 degrees.
Grease the cookie sheet.

Dry ingredients:
Sift together the flour, sugar and baking powder in a large mixing bowl.

Wet ingredients:
In another large bowl, mix the eggs and egg yolks together.
Add the vanilla, almond flavoring and 1 1/4 cups of the nuts, berries and the zest to the eggs.

Combine the two:
Gradually add the dry mixture to the wet mixture, stirring until just barely blended.
You will have to use your hands and perhaps add more egg whites, or a bit more flour and sugar if the mixture is too sticky to form.

Using greased hands, form the dough into three 4-inch by 9-inch rolls that are 2 inches thick.
The mixture will be sticky and you will have to use your hands.
Using a greased spatula, gently place the “rolls” on the greased cookie sheet, making sure the rolls are several inches apart.
Press the reserved almonds on top of the shaped dough.

Bake for 20 to 25 minutes or until the dough will hold together.
Remove the cookie sheet from oven and cool the dough slightly.
When cooled slightly, gently slide the rolls onto a floured cutting board and gently cut through each roll at an angle into 1-1/2-inch pieces.
Turn each piece on its side and place on the cookie sheet.

Bake the cookies again for 10 to 15 minutes.
Remove from the oven and turn each piece onto its other side to cool.
If you prefer harder biscotti, turn the biscotti and bake for 5-10 more minutes.

The biscotti will keep for several weeks if stored in an airtight container.

Yields: 36 to 40 biscotti
Preparation Time: 1 hour


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