Ingredients
- 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 almond
- 1/3 cup blueberries
- 1 tablespoon anise seed
Directions
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Preheat oven to 350 degrees.
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Line baking sheet with parchment or wax paper.
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In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
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Add flour, baking powder, salt and lemon zest and beat just until combined.
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Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
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Add the nuts blueberries and anise seeds and mix until combined.
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Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
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Transfer log to the prepared baking sheet with a spatula.
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Bake for 30 minutes, or until the top is firm to the touch.
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Allow log to cool on baking sheet for 10 minutes.
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Leave oven on.
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Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
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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.
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Cool completely on wire rack.
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Store in a airtight container in a cool dry place up to 2 weeks.
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