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As much as I love baking with blueberries, they can be a bit tricky to work with. Such fragile little berries can’t stand up to aggressive mixing, folding, and beating, especially when previously frozen and then defrosted in the off-season. That’s why this is one cookie that skips the drama of delicate mixing, shaping, and then disappointment after they still burst in the oven, by simply blending up those berries in the first place. By evenly distributing that blueberry goodness throughout the cookie, you get much more of that elusive fresh berry flavor too!
- 2 Cups All-Purpose Flour
- 1½ Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ⅔ Cup Granulated Sugar
- ½ Cup White Chocolate Chips or Chopped Macadamia Nuts
- 2 Cups Fresh or Frozen and Thawed Blueberries
- 2 Tablespoons Canola Oil
- 1 Teaspoon Lemon Zest
- 1 Teaspoon Vanilla Extract
Preheat your oven to 325ºF and line a baking sheet with parchment paper or a Silpat.
In a medium bowl, stir together the flour, baking powder, salt, and sugar, just to combine. Mix in the white chocolate or macadamia nuts so that they’re distributed throughout the dry goods and lightly coated in flour. Set aside.
Toss the blueberries into your food processor or blender, and thoroughly purée. Add in the oil, zest, and vanilla; scrape down the sides of the bowl to make sure everything is being blended; and pulse to combine. Once smooth, pour the blueberry mixture into the bowl of dry ingredients and stir with a wide spatula just to bring the batter together but not overwork the dough.
The resulting mixture may seem very wet for biscotti batter, but bear with me here. Spoon it into two equal logs onto your prepared baking sheet, each about 2 inches wide by 8 or 9 inches long. The exact measurements aren’t important, so don’t break out a ruler or anything, but make sure that the logs are rather skinny and long, and not mounded up higher than an inch or so. Use well-moistened hands to further shape the logs if they’re drastically misshapen or improperly sized, but bear in mind that you can’t do extensive sculpting here.
Bake for 45–55 minutes, until lightly golden brown on top. Keep the oven on but let the biscotti loaves cool for at least 15 minutes.
Cut the loaves into ½- to ¾-inch-thick slices and lay them with one cut side down on a fresh piece of parchment or a cleaned Silpat. Return them to the oven and bake for another 10–15 minutes, until lightly browned. Flip the biscotti over onto the other cut side and repeat. Let cool completely before removing them from the baking sheet.
© 2015 All rights reserved. Published by Skyhorse.
As much as I love baking with blueberries, they can be a bit tricky to work with. Such fragile little berries can’t stand up to aggressive mixing, folding, and beating, especially when previously f…
Connect with Blueberries
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Blueberry biscotti Connect with Blueberries This website contains links to third party sites that are not maintained by the USHBC. U.S. Highbush Blueberry Council 1847 Iron Point Road,