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.
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
Reduce oven temperature to 325°F. Cool well and then slice on the diagonal, about
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