A wonderful dessert, but a decadent little meat with your morning coffee as well. I love the almond flavor in these biscotti. I do a similar version with cherries. Either way, this soft Italian cookie is a delicious treat! You can skip the drizzle of white chocolate at the end, but it looks beautiful and adds a little extra indulgence to this delicate cookie.
Yield: about 20
- 21⁄2 cups all purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon almond extract
- 11⁄2 cups dried blueberries (about 6 ounces)
- 1/2 cup thinly sliced almonds (optional)
- 1 egg white
- 3 ounces good-quality white chocolate (such as Lindt or Baker’s)
Preheat oven to 350°F convection. Line your baking sheet with parchment paper. Combine 21⁄2 cups flour, baking powder and salt in medium bowl; whisk to blend. Using a mixer, with the paddle attachment, beat sugar and butter until smooth and creamy. Add the 2 eggs and almond extract until well blended. Mix in flour mixture, then dried blueberries and almonds (if using). Divide dough in half and shape each piece into 2-inch-wide, 9-inch-long, 1-inch-high oblong shape and smooth out with your hands on your baking sheet. Brush each log with whisked egg white on top and sides (this gives biscotti a lovely sheen when baked). Bake logs until golden on top for about 35minutes, rotating baking sheet once halfway through cooking process.Cool completely on baking sheet (about15minutes). Maintain oven temperature. Carefully transfer logs to cutting board. Using a serrated knife, cut logs on diagonal in 1/2-inch-wide slices. Arrange slices, cut side down, on the baking sheet and bake for an additional 5-10 minutes. Remove from oven.Take melted white chocolate and using fork, drizzle white chocolate over biscotti in thin strands. Allow chocolate to set, about 30 minutes and enjoy!
cook’s note: These freeze very well in a ziplock bag for several weeks.