Blueberry Biscotti 1989 Recipe

Name: Blueberry Biscotti 1989
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, room temp; 1/2 cup granulated sugar, plus; 2 tablespoons granulated sugar; 1 1/2 cups flour, plus; 2 tablespoons flour; 1 teaspoon baking powder; 1 pinch salt; 1 lemon, zest of (optional); 2 large eggs; 2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted; 1/3 cup fresh blueberries; 1 tablespoon anise seed

Servings: persons

3 tablespoons butter, room temp
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar
1 1/2 cups flour, plus
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 lemon, zest of (optional)
2 large eggs
2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted
1/3 cup fresh blueberries
1 tablespoon anise seed

1
Preheat oven 350 degrees F.
2
Line cookie sheet with parchment.
3
Cream butter and sugar until fluffy.
4
Add eggs one at a time.
5
Sift in all dry ingredients.
6
Fold in the almonds then the fruit lightly.
7
Make into two large logs and flatten down to 4 inches wide.
8
Keeping each well apart for rising.
9
Bake 30 minutes or until firm.
10
Remove and cool.
11
Slice into 1/2 inch slices.
12
Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

617

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 12 ingredients. The key ingredients include: 3 tablespoons butter, room temp, 1/2 cup granulated sugar, plus, 2 tablespoons granulated sugar, 1 1/2 cups flour, plus, and more.

Yes, Blueberry Biscotti 1989 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 1989

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions