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Blueberry Almond Biscotti

????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you’re not a fan of almond extract, vanilla works as well. —Scarlett Elrod, Newnan, GA
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    2-1/2 dozen

Ingredients

  • 2 large eggs, room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried blueberries
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unblanched almonds, coarsely chopped

Directions

  • In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds.
  • Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned.
  • Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

Test Kitchen tips
  • Lining the baking sheets with parchment will keep the bottom of the biscotti from getting too dark while baking.
  • If you're not a fan of almond extract, use vanilla instead.
  • Nutrition Facts
    1 biscotti: 106 calories, 3g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1 starch, 1/2 fat.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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