Chocolate Lemon Blueberry Biscotti
- 1 cups of brown sugar
- 1/2 stick (1/4 cup, 4 tablespoons) of butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- Zest from one lemon
- 2 cups all-purpose flour
- 2 large spoonfuls of dark cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- 2/3 cup of dried blueberries
- Lemon Glaze
- 1/4 cup of lemon juice
- 2/3 cup of sugar
Preheat your oven to 350 degrees.
Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla, lemon juice and zest. Mix well.
Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the blueberries.
Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
Put lemon juice and sugar in a pot and heat on medium heat until sugar is melted. Remove from stove and let stand.
Remove from oven and cool until you can handle it. Brush lemon glaze over the top and then slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over, put lemon glaze on the tops and brown another few minutes. When they come out flip them over and lemon glaze the tops once more.