Lemon Blueberry Biscotti
Brooke Foster
Prep Time: 20 mins. Cook Time: 30 mins.
Serving: 40 slices.
Ingredients:
2 1/3 cup all-purpose flour
1 cup sugar
1 tbsp. lemon zest from one large lemon
1 tsp. baking powder
1/2 tsp. salt
2 eggs (room temp.)
2 tbsp. fresh lemon juice
1/2 cup unsalted butter melted (cooled to room temp.)
1/2 cup of fresh blueberries (slightly mashed)
Blueberry Glaze:
1 cup powdered sugar
1-2 tbsp. whole milk
2 tsp. mashed/pureed blueberries
Instructions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. Mix flour, sugar, lemon zest, baking powder, and salt into a medium bowl.
3. Make a well in the center of the dry ingredients.
4. Break the eggs into the well and add lemon juice and melted (cooled) butter. Mix.
5. As the mixture starts to come together add the lightly mashed blueberries.
6. Lightly knead dough on a floured surface to form a bowl (dough should be a little sticky).
7. Divide the dough into two logs. Place logs onto a lined baking sheet.
8. Bake for 25-30 minutes until browned and firm.
9. Remove from the oven and cool on baking sheets for 10 minutes.
10. Reduce the oven to 300 degrees F.
11. While still warm, cut each log into roughly 20 slices.
12. Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 munutes until beginning to dry.
13. Let cool. Once the biscotti are completely cool, they can be drizzled with the blueberry glaze.
Enjoy!
