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Blueberry Biscotti

  • Makes 3-4 dozen
Blueberry Biscotti


  • ¼ cup Amaretto (almond liqueur)
  • ½ cup dried blueberries
  • 1½ cups flour
  • 1 cup caster sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp grated lemon rind
  • 70 gram bag blanched almonds, roughly chopped
  • 1 egg
  • 2 egg yolks


  1. Warm the Amaretto in the microwave and pour over the blueberries. Leave to soak overnight or for 2-3 hours. Drain well.
  2. Sift the flour, caster sugar, baking soda and baking powder into a bowl. Stir through the lemon rind, almonds and blueberries and make a well in the centre.
  3. In a separate bowl, lightly beat together the egg and egg yolks until just frothy. Pour into the well and mix to make a firm dough. Turn out and knead gently on a lightly floured surface until smooth.
  4. Divide the mixture into two and roll each into a 20cm x 8cm log. Place on a greased baking tray and press each portion firmly to make a firmly packed log.
  5. Bake at 150ºC for 1 hour or until firm. Cool on tray for 10 minutes. Using a serrated knife cut logs on an angle into 1cm slices. Bake at 140ºC for 10 minutes, turning once until both sides are dry and crisp. Cool.

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