Blueberry Almond Biscotti

1. 1

   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.

2. 2

   Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined

3. 3

   . Bake at 350u00b0 for 20 minutes or until firm and lightly browned.

4. 4

   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

5. 5

   . Reduce heat to 325u00b0. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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