Best Blueberry Biscotti Recipes

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BLUEBERRY BISCOTTI 1989



Blueberry Biscotti 1989 image

Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie...

Provided by andypandy

Categories     Dessert

Time 55m

Yield 36 serving(s)

Number Of Ingredients 12

3 tablespoons butter, room temp
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 lemon, zest of (optional)
2 large eggs
2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted
1/3 cup fresh blueberries
1 tablespoon anise seed

Steps:

  • Preheat oven 350 degrees F.
  • Line cookie sheet with parchment.
  • Cream butter and sugar until fluffy.
  • Add eggs one at a time.
  • Sift in all dry ingredients.
  • Fold in the almonds then the fruit lightly.
  • Make into two large logs and flatten down to 4 inches wide.
  • Keeping each well apart for rising.
  • Bake 30 minutes or until firm.
  • Remove and cool.
  • Slice into 1/2 inch slices.
  • Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

Nutrition Facts : Calories 57.9, Fat 2.2, SaturatedFat 0.8, Cholesterol 14.3, Sodium 25.3, Carbohydrate 8.5, Fiber 0.4, Sugar 3.7, Protein 1.4

BLUEBERRY ALMOND BISCOTTI



Blueberry Almond Biscotti image

????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
2/3 cup sugar
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried blueberries
1/2 cup sweetened shredded coconut
1/2 cup unblanched almonds, coarsely chopped

Steps:

  • In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

BLUEBERRY BISCOTTI



Blueberry Biscotti image

To enhance the flavor, blueberries may be microwaved for 1 minute. Though this may change the color of the biscotti's. Recipe may be doubled. The recipe comes from KitchenAid.com

Provided by Barb G.

Categories     Dessert

Time 1h4m

Yield 30 biscotti's

Number Of Ingredients 11

3 tablespoons unsalted butter, softened
10 tablespoons sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 grated lemon, zest of
2 large eggs
2/3 cup slivered almonds
1/3 cup blueberries
1 tablespoon anise seed

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheet with parchment or wax paper.
  • In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
  • Add flour, baking powder, salt and lemon zest and beat just until combined.
  • Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
  • Add the nuts blueberries and anise seeds and mix until combined.
  • Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
  • Transfer log to the prepared baking sheet with a spatula.
  • Bake for 30 minutes, or until the top is firm to the touch.
  • Allow log to cool on baking sheet for 10 minutes.
  • Leave oven on.
  • Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
  • Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
  • Cool completely on wire rack.
  • Store in a airtight container in a cool dry place up to 2 weeks.

Nutrition Facts : Calories 71.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 15.4, Sodium 22.4, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 1.7

BLUEBERRY BANANA BISCOTTI FOR DOGS



Blueberry Banana Biscotti for Dogs image

Make and share this Blueberry Banana Biscotti for Dogs recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 1h35m

Yield 24 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup banana, chopped and peeled
1/2 cup blueberries, thawed if frozen
2 tablespoons canola oil
2 tablespoons water
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 F (180 C).
  • In a large bowl, combine flour, baking powder and baking soda.
  • In a food processor, combine banana, blueberries, oil, water, egg and vanilla.
  • Puree until smooth.
  • Pour over dry ingredients and mix well.
  • In the bowl and using hands, knead until dough holds together.
  • Transfer to lightly floured surface.
  • Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.
  • With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet.
  • Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.
  • With a sharp knife, cut each log into.
  • 1/4-inch/0.5 cm thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets.
  • Bake for 30 minutes longer or until hard.
  • Transfer cookies to a rack and let cool completely.

Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.2, Cholesterol 8.8, Sodium 20.4, Carbohydrate 17.8, Fiber 0.8, Sugar 1.2, Protein 2.5

BLUEBERRY VANILLA BISCOTTI



Blueberry Vanilla Biscotti image

Make and share this Blueberry Vanilla Biscotti recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h15m

Yield 18 biscotti

Number Of Ingredients 9

2 cups all-purpose flour, and
1/2 cup all-purpose flour, for working the dough
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup dried blueberries
3 large eggs
1 cup sugar
2 teaspoons pure vanilla extract or 2 teaspoons vanilla bean paste

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place the flour, baking powder, salt, and cinnamon in a large bowl and stir with a spoon to mix well. Add the blueberries and stir to mix.
  • In another large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and stir to mix well.
  • Lightly dust a work surface with flour. Place the dough on the work surface and sprinkle lightly with more of the flour to prevent your hands from sticking to the dough. Knead the dough 4 or 5 times and, using your hands, shape into a log about 12 inches long and 4 inches wide. Place the dough on the prepared baking sheet.
  • Bake for 40 minutes, until firm to the touch.
  • Remove the baked loaf from the oven and keep the oven on. Cool the loaf on a wire rack. With a large metal spatula, transfer the loaf to a wire rack to cool.
  • Line a baking sheet with parchment paper. When the loaf is cool, using a serrated knife or electric knife, slice into 1/4-inch slices. Place the slices on the prepared baking sheet.
  • Bake for 10 to 15 minutes. Turn the biscotti and bake for another 10 to 15 minutes, until crispy.
  • Keep extra biscotti in an airtight container for up to 30 days or freeze for up to 2 months.

Nutrition Facts : Calories 119.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 85, Carbohydrate 24.6, Fiber 0.5, Sugar 11.2, Protein 2.8

BLUEBERRY WHITE MORSELS BISCOTTI



Blueberry White Morsels Biscotti image

I found this recipe on a package of Nestle Toll House Premier White Morsels. I made these last night and they turned got delicious. I hope you enjoy them.

Provided by litldarlin

Categories     Dessert

Time 50m

Yield 2 dozen

Number Of Ingredients 5

1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
3/4 cup flour
1/2 cup butter, melted, cooled
2 large eggs, beaten
2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels, divided

Steps:

  • Preheat ove to 350 degrees F.
  • Grease 2 baking sheets.
  • Drain blueberries; set aside.
  • Combine muffin mix, flour, butter and eggs just until combined in large bowl.
  • Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
  • Shape half of the dough into a 12inch long roll (dough may be sticky).
  • Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
  • Repeat with remaining dough.
  • Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
  • Cool on baking sheets on wire rack for 1 hour.
  • Cut each roll diagonally into 3/4 inch slices with serrared knife.
  • Place slices, cut sides down on ungreased baking sheets.
  • Bake for 10 minutes.
  • Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
  • Transfer to wire racks and let cool.
  • Place remaining morsels in small heavy-duty plastic bag.
  • Microwave on High (100%) power for 20 seconds, knead bag to mix.
  • Microwave at additional 10-second intervals, kneading until smooth.
  • Cut a small hole in corner of bag; squeeze to drizzle biscotti.
  • Let stand until drizzle is set.
  • Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Nutrition Facts : Calories 2513.8, Fat 131.7, SaturatedFat 70.2, Cholesterol 343.7, Sodium 2050.3, Carbohydrate 300.7, Fiber 1.6, Sugar 100.7, Protein 34.3

CHOCOLATE LEMON BLUEBERRY BISCOTTI RECIPE - (4.7/5)



Chocolate Lemon Blueberry Biscotti Recipe - (4.7/5) image

Provided by MystiQ

Number Of Ingredients 14

1 cups of brown sugar
1/2 stick (1/4 cup, 4 tablespoons) of butter, softened
2 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Zest from one lemon
2 cups all-purpose flour
2 large spoonfuls of dark cocoa powder
1 teaspoon baking powder
A pinch of salt
2/3 cup of dried blueberries
Lemon Glaze
1/4 cup of lemon juice
2/3 cup of sugar

Steps:

  • Preheat your oven to 350 degrees. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla, lemon juice and zest. Mix well. Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the blueberries. Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes. Put lemon juice and sugar in a pot and heat on medium heat until sugar is melted. Remove from stove and let stand. Remove from oven and cool until you can handle it. Brush lemon glaze over the top and then slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over, put lemon glaze on the tops and brown another few minutes. When they come out flip them over and lemon glaze the tops once more.

HIGH-PROTEIN BLUEBERRY BISCOTTI



HIGH-PROTEIN BLUEBERRY BISCOTTI image

Number Of Ingredients 10

Vanilla Metabolic Drive® Protein, 4 scoops
All purpose gluten-free baking flour (Bob's Redmill), 1 cup
Splenda or any sweetener, 1/2 cup
Salt, 1/4 teaspoon
Baking powder, 1/2 teaspoon
Unsweetened almond milk, 1 cup
Whole egg, 1
Vanilla extract, splash
Cinnamon and ginger, a few liberal dashes
Frozen or fresh blueberries, 1/2 cup

Steps:

  • Preheat oven to 350. Make your 8x8 cake pan non-stick: lightly coat it with spray coconut oil (or any oil). Evenly dust it with vanilla Metabolic Drive®. Mix all dry ingredients together. Stir in the almond milk, egg, and vanilla. Then mix in the blueberries. Pour the batter into the coated pan. Bake for 30 minutes. Remove from the oven and let cool in the fridge for 10-15 minutes. Once the pan has cooled, cut into about 12 thin strips. Line a cookie sheet with foil or parchment paper. Place the strips side-up and bake for 20 minutes. Remove from oven and flip the strips over. Bake another 20 minutes or until both sides are golden brown. Let cool and refrigerate.

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