Blueberries and Cream Biscotti

Name: Blueberries and Cream Biscotti
Yield: Makes 2 ½ - 3 dozen biscotti, depending on size
Cuisine: United Kingdom
Ingredients: 3 teaspoon salt; 1 cup unsalted butter, melted; 1 cup chopped white chocolate, melted; 1 tablespoon pure vanilla extract; Coarse sugar; ¼ teaspoon almond extract; 2 teaspoons baking powder; ½ teaspoon lemon oil or extract; 1 ½ cups frozen blueberries; ½ cup white chocolate chunks or chips; 1 ½ cups sugar; ½ cup chocolate covered blueberries, optional; 3 ½ cups all-purpose flour; 3 eggs

Preparation info

Makes
2 ½ - 3 dozen
biscotti, depending on size

Difficulty
Medium

Appears in

Best Biscotti

By Marcy Goldman

Published 2017

About

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.

Ingredients

1 cup unsalted butter, melted
1 ½ cups sugar
1 tablespoon

Europe
United Kingdom
Snack
Cookies
Vegetarian
Baking

Method

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