• 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.