Blueberry Biscotti

Total Time: 1 hr 4 mins Preparation Time: 20 mins Cook Time: 44 mins

Ingredients

• 3 tablespoons unsalted butter, softened
• 10 tablespoons sugar
• 1 1/2 cups flour, plus
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 grated lemon, zest of
• 2 large eggs
• 2/3 cup slivered almonds
• 1/3 cup blueberries
• 1 tablespoon anise seed

Recipe

• 1 preheat oven to 350 degrees.
• 2 line baking sheet with parchment or wax paper.
• 3 in the bowl of your mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
• 4 add flour, baking powder, salt and lemon zest and beat just until combined.
• 5 add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
• 6 add the nuts blueberries and anise seeds and mix until combined.
• 7 transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
• 8 transfer log to the prepared baking sheet with a spatula.
• 9 bake for 30 minutes, or until the top is firm to the touch.
• 10 allow log to cool on baking sheet for 10 minutes.
• 11 leave oven on.
• 12 using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
• 13 place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
• 14 cool completely on wire rack.
• 15 store in a airtight container in a cool dry place up to 2 weeks.