Blueberry White Chocolate Biscotti

Hello friends!

The most comforting aroma after a long day of school was discovering a batch of freshly baked cookies right out of the oven. While I’ve finished school long ago, I’ve never outgrown the appeal of a warm and gooey baked cookie.

Biscotti were one of the first cookies I discovered and fell in love with as a child. Who could resist this crunchy, twice-baked almond biscuit that’s waiting to be dunked? Given how much I love biscotti and how easy they are to bake, I set out to bake a truly simple and delicious biscotti.

Inspired, but unlike the classic almond biscotti which are hard and dry, this biscotti is everything you want one to be: tender, lemony, sweet with white chocolate and blueberry-studded.

You can make changes to the recipe, such as replacing the blueberries with cranberries or dried fruits, white chocolate with milk chocolate, or by adding nuts. Discover what makes the perfect combination for you next to your mug of coffee or tea.

Let’s bake!

For the biscotti:

3 cups flour

2 teaspoons baking powder

¼ teaspoon salt

1/4 vegetable oil + 2 tbsps

2/3 cup sugar

1/3 cup brown sugar

2 eggs

2 teaspoons vanilla

1/2 teaspoon almond extract

2 teaspoons lemon zest

1 1/2  cups dried blueberries

3/4 cup white chocolate chips

Egg wash:

1 egg + 1 tablespoon water-mixed together

Instructions:

Preheat the oven to 325° Line 2 cookie sheets with parchment paper.

Place the blueberries in a small bowl, and add 1/2 cup of boiling water. Let stand until plump, about 15 minutes. Drain and set aside.

In a medium bowl, beat together the oil, eggs, sugars, zest, and flavorings until light, about 5 minutes.

Combine the dry ingredients and gradually stir into the egg mixture. Mix in the blueberries and chips by hand.

Divide the dough in half, forming two logs (12×2 inches) on sheets. Wet hands if needed.

Brush with egg wash and bake for 30 minutes, rotating halfway through.

Remove and cool 10 minutes before slicing diagonally, ¾ inch thick, and separate the slices. Reduce oven to 275°.

Return to the oven and bake 8 to 10 minutes, or until dry.

Drizzle with glaze if preferred.

Glaze:

¼ cup heavy cream

4 oz. white chocolate chips

Heat cream warm enough in the microwave to melt the chips. Stir in the chips. Mix until blended, drizzle on biscotti.

Thanks for stopping by.

Bake some LOVE!

Eileen~

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