BLUEBERRY BISCOTTI

By jarren

Ingredients

• 3 tablespoons (43 grams) unsalted butter, softened
• 1/2 cup plus 2 tablespoons (125 grams) sugar
• 1 1/2 cups plus 2 tablespoons (235 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder •Pinch of salt
• Grated zest of 1 lemon •2 large eggs
• 2/3 cup (80 grams) slivered almonds
• 1/3 cup (50 grams) blueberries
• 1 tablespoon (6 grams) anise seeds
• Special Equipment: Electric mixer fitted with the flat beater attachment Baking sheet with parchment or wax paper

Preparation

Step 1

Preheat the oven to 350 degrees. Line a baking sheet with parchment or wax paper.

Place the blueberries in a bowl and microwave for one minute. Set aside.

In the bowl of an electric mixer fitted with the flat beater attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined.

Add the eggs one-at a time beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts, blueberries and anise seeds and mix until combined.

Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet with a spatula. Bake for 30 minutes, or until the top is firm to the touch. Allow the log to cool on the baking sheet for 10 minutes. Leave the oven on.

Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store biscotti in an airtight container in a cool dry place for up to 2 weeks.