Blueberry Almond Biscotti are lovely, unfussy, crunchy and bursting with juicy blueberry flavor!
I spent a few pleasant hours in my Jeep en route to – still snowy – Lake Placid, this past weekend.
With my Grande Pike Place Roast, heated seat, and Sirius XM, I was ready for anything. I spent the majority of the ride tuned into 70’s on 7 with the occasional bounce over to The Bridge or Neil Diamond Radio during commercials or the intermittent Rod Stewart or Bob Seger song.
A few things I discovered…I really enjoy the tunes of ’72; American Pie by Don McLean never gets old; I spent way too many years not knowing what a kodachrome is; and Chicago’s music, after all these years, still gives me chills.
I have to admit, I am one of these people who loves to get lost in the music when I’m driving. I know that for some, the shower is their place to shine; not me – it’s the car. And it’s not until the music cuts out, and I don’t, that I am reminded of just how patient my family is. Yikes!
Do you belt in the car? What are your go-to tunes? I’d love to know!!
So I picked up some gorgeous blueberries with the intention of baking a sweet and simple blueberry cake, but for some reason, as I started to gather my ingredients, I was overcome with the feeling to make blueberry almond biscotti. And I’m so glad I was! The base recipe is one I’ve used for many years. I merely switch out the fruit and nuts and other fun add-ins. You can use dried fruit, select fresh fruit, chocolate chips and any variety of nut.
The experience of eating these twice-baked dunkers is enhanced by the fact that they’re:
- crunchy on the outside
- chewy on the inside
- fresh tasting with a burst of juicy flavor from the berries
- nutty from the slivered almonds
So what do you say?
Coffee, Seals and Crofts, and biscotti?
I say YES!
- 2¼ cups All-Purpose flour
- 1 cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- 2 large eggs
- 2 large egg whites
- 1 Tbsp. vanilla paste or extract
- 7 oz. fresh blueberries
- ¾ cup sliced almonds
- Preheat oven to 325 F.
- In a large mixing bowl, combine the dry ingredients.
- In a medium bowl, whisk eggs, egg whites and extract until fully combined and add to the dry ingredients.
- Using an electric mixer, mix until moist. Add the almonds and slowly mix in.
- Add the blueberries and gently combine using your hands. Do not over mix.
- Place dough on a floured surface and divide in half.
- Pat each half into a log about 14 inches long x 1.5 inches wide.
- Place logs on a cookie sheet.
- Bake at 325 F for 30 minutes.
- Remove from oven and reduce oven temperature to 300 degrees.
- Using a serrated knife, cut biscotti into ½ inch slices.
- Stand the slices upright on the cookie sheet and bake for an additional 30 minutes.