Blueberry Biscotti Food

BLUEBERRY BISCOTTI

Steps:

• Set rack in the middle level of the oven; preheat to 350°F. Line a cookie sheet with parchment paper; set aside. In the bowl of a stand mixer, combine flour, sugar, baking powder, salt and cinnamon. With the flat beater, stir on lowest speed. Mixing on lowest speed, add the butter a few pieces at a time just until absorbed. Add lemon zest, blueberries and eggs; continue to mix on lowest speed until dough masses around the beater. Scrape dough to a floured work surface and gently knead into a smooth cylinder. Cut the dough in half and roll each to a cylinder about 15 inches long. Arrange the dough on the pan, equally distant from the sides of the pan and from each other; gently flatten. Bake until golden and firm, about 30 minutes. Cool thoroughly; slice each loaf diagonally into 1/2-inch biscotti. Arrange on the cookie sheet and return to the oven to toast briefly to a light golden.

BLUEBERRY BISCOTTI

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.

BLUEBERRY VANILLA BISCOTTI

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.

BLUEBERRY BISCOTTI 1989

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.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

BLUEBERRY ALMOND BISCOTTI

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.

BUTTERSCOTCH BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
• Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.

BLUEBERRY WHITE MORSELS BISCOTTI

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.