Ingredients
-
3
-
10
-
1 1/2
-
2
-
1
-
1
-
1
-
2
-
2/3
-
1/3
-
1
-
-
-
-
Directions
Blueberry Biscotti, To enhance the flavor, blueberries may be microwaved for 1 minute Though this may change the color of the biscotti’s Recipe may be doubled The recipe comes from KitchenAid com, If your biscotti are turning out too crumbly/too difficult to cut, as they cool before cutting (for about 10 minutes), throw a damp kitchen towel over them The moisture will seep in a tad and help with crumbles and cutting but the moisture will bake off and leave them nice and stiff
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Line Baking Sheet With Parchment or Wax Paper. |
|
3
Done
|
in the Bowl of Your Mixer, Beat the Butter and Sugar on Medium Speed Until Combined, About 1 Minute. |
|
4
Done
|
Add Flour, Baking Powder, Salt and Lemon Zest and Beat Just Until Combined. |
|
5
Done
|
Add the Eggs One at a Time, Beating Well After Each Addition and Scraping Down the Bowl as Necessary. |
|
6
Done
|
Add the Nuts Blueberries and Anise Seeds and Mix Until Combined. |
|
7
Done
|
Transfer the Dough to a Lightly Floured Work Surface and Shape It Into a 12-Inch-Long Log. |
|
8
Done
|
Transfer Log to the Prepared Baking Sheet With a Spatula. |
|
9
Done
|
Bake For 30 Minutes, or Until the Top Is Firm to the Touch. |
|
10
Done
|
Allow Log to Cool on Baking Sheet For 10 Minutes. |
|
11
Done
|
Leave Oven On. |
|
12
Done
|
Using a Sharp Serrated Knife, Cut the Log on the Diagonal Into 1/2-Inch-Thick Slices. |
|
13
Done
|
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
Done
|
Cool Completely on Wire Rack. |
|
15
Done
|
Store in a Airtight Container in a Cool Dry Place Up to 2 Weeks. |
