Wild Blueberry Lemon Biscotti Food

WILD BLUEBERRY LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a large cookie sheet with parchment paper and set aside.
• In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
• Stir and set aside.
• In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
• Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
• Transfer the biscotti dough to a lightly floured work surface and divide in two.
• Dust hands with flour and roll 1 portion at a time into a 12 inch log.
• Transfer logs to prepared cookie sheet.
• Brush each log with the beaten egg white.
• Bake in the preheated oven for 25 minutes.
• Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
• Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
• Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
• Transfer to a wire rack to cool.
• Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
• Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

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 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.

CHOCOLATE LEMON BLUEBERRY BISCOTTI RECIPE - (4.7/5)

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.

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.