Blueberries and Cream Biscotti

Preparation info

  • Difficulty


  • Makes

    2 ½ - 3 dozen

    biscotti, depending on size

Appears in

White chocolate and blueberries marry and make for a country-spirited biscotti that is perfect for a cuppa of English Breakfast tea. Use semi-frozen blueberries and stir gently so they don’t break apart and tint the batter blue! If you have any chocolate covered blueberries, you can throw those in too.


  • 1 cup unsalted butter, melted
  • 1 ½ cups sugar
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon lemon oil or extract
  • ¼ teaspoon almond extract
  • 3 eggs
  • 3 teaspoon salt
  • 2 teaspoons baking powder
  • 3 ½ cups all-purpose flour
  • ½ cup white chocolate chunks or chips
  • ½ cup chocolate covered blueberries, optional
  • 1 ½ cups frozen blueberries

Finishing Touches

  • Coarse sugar
  • 1 cup chopped white chocolate, melted


Preheat oven to 350°F. Stack two baking sheets together and line top one with parchment paper.

In a mixer bowl, blend butter, sugar, vanilla, orange oil, almond extract and eggs together. Blend well about 1 minute.

Fold in salt, baking powder, flour, chocolate, and all types of berries, blending well but taking care not to break berries. If batter seems very loose, add another quarter-cup flour or a few more tablespoons at a time to get a firm or very thick dough.

Pat in two rows on to prepared baking sheet; you should have two lengths of about 3 inches by 8 inches. Dust with sugar (if using). Bake until firm, about 35-40 minutes.

Reduce oven temperature to 325°F. Cool well and then slice on the diagonal, about ½ inch thick, to make long cookies. Place biscotti back on sheet and re-bake to crisp up the cookies, about 15 minutes per side. To finish, cool slightly; using a metal palette knife spread some melted white chocolate on one side of each cookie.