The How To Duo always says “Meats over sweets!”

We prefer savory over sweet. Whenever I tell Trinh about a dessert I’m thinking of making, she always tries to convince me to stuff it with ground beef.

But who am I kidding? We love our sweets too. I made coconut macaroons last week, and we’ve both been eating them for days.

Unlike the macaroons, this blueberry biscotti isn’t very sweet at all. It’s great paired with your morning coffee or by itself as a light snack. If blueberry doesn’t sound good to you, try chocolate chips or almond slivers.

To make this delicious biscotti, you will need:

2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of brown sugar
3 eggs
3 tablespoons of lemon juice
2 tablespoons of butter, melted
1 teaspoon of vanilla extract
1 cup of blueberries

Mix the flour, baking powder, and salt in a bowl. In a different bowl, combine the brown sugar, eggs, lemon juice, butter, and vanilla extract.  Combine the contents of the bowls together into one bowl.

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Add the blueberries. Form two loaves with the dough, each one about an inch high. It’s going to be pretty sticky, so don’t let it frustrate you too much. The dough will rise when baking, so don’t worry if it’s looking really flat or if your loaves are misshapen. Take a look at mine! It looks like someone stepped on them.

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Put your loaves on cookie sheets lined with parchment paper. Bake at 350 degrees for 20 minutes.

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Remove the loaves from the cookie sheet, and allow them to cool. After they’ve cooled, cut the loaves into 1/2 inch slices.

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Lay the biscotti slices on the parchment paper, cut side down. This time, bake them at 250 degrees for around 20 minutes or so. Flip the biscotti, and bake the other side for 20 more minutes.

The purpose of this second round in the oven is to dry out the biscotti without burning it. This step is very important, so check them often and bake them until they’re as crunchy as you’d like them to be. 20 minutes is when you should start checking them, not necessarily when you should remove them from the oven. The longer you decide to bake, the crunchier it will be. If you plan on dunking your biscotti in coffee, you might want to bake longer than 20 minutes.

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image Enjoy with coffee, tea, or a mug of hot chocolate. A little biscotti never killed nobody!

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Showing 3 comments
  • A little biscotti
    Reply

    Not that I wouldn’t gobble these up before you finished saying “a little biscotti never killed nobody”, but if I wanted to make some for sharing, would you happen to know how long they stay fresh?

    • the how to duo
      Reply

      I made the mistake of storing some in a Ziploc immediately after I baked them so I could take some to work, and they ended up getting soggy. You might want to avoid doing that until they’ve completely cooled.
      But to answer your question, I’d say they’d stay fresh for up to ten days.

  • Oops
    Reply

    I didn’t have any blueberries or lemon but I made them anyway. Turned out great.

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