Blueberry Biscotti Recipe

Name: Blueberry Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 almonds; 1/3 cup blueberries; 1 tablespoon anise seed

Servings: persons

1
Preheat oven to 350 degrees.
2
Line baking sheet with parchment or wax paper.
3
In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
4
Add flour, baking powder, salt and lemon zest and beat just until combined.
5
Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
6
Add the nuts blueberries and anise seeds and mix until combined.
7
Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
8
Transfer log to the prepared baking sheet with a spatula.
9
Bake for 30 minutes, or until the top is firm to the touch.
10
Allow log to cool on baking sheet for 10 minutes.
11
Leave oven on.
12
Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
13
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.
14
Cool completely on wire rack.
15
Store in a airtight container in a cool dry place up to 2 weeks.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, softened, 10 tablespoons sugar, 1 1/2 cups flour, plus, 2 tablespoons flour, and more.

Yes, Blueberry Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blueberry Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions