This wonderful Alaskan Blueberry Biscotti promises not to break a tooth but will leave your month watering for more long after you’ve finished your favorite drink. Our family eats these biscotti like cookies because they’re great with everything from milk to hot cider to a mocha. I like to drizzle a little melted white or milk chocolate over the cooled pieces for that extra eye appeal that no one can refuse.
2 C Flour
1 C Sugar
1 tsp Baking powder
1/8 tsp Salt
1/4 C Melted butter
1 tsp Vanilla
**Optional: nuts, dried berries, chocolate chip pieces, etc.
Combine dry ingredients. Cream wet ingredietns together. Mix all together (this is when you add dried blueberries, raisens, dried cranberries, nuts, etc.) and knead until smooth. If crumbly add a little water or if too wet add a little flour.
Line a 9×13 inch baking pan with non-stick tin foil, and press dough evenly into pan. You can use a different size pan to get different thicknesses of biscotti if you like, but you may need to adjust the cooking time.
Cook for 28-30 minute @ 350 degrees. After baking remove from the oven, place hard cutting sheet over baking pan and flip over. Lift off baking pan and remove foil. Quickly while still hot cut lengthwise down the middle, and then crosswise in about 1/2 inch strips. When slicing it’s important not to saw back and forth-use a sharp knife and press down once for each cut.
Now, carefully take each slice and place them cut side down on a cookie sheet and cook for 6-10 minutes. Then turn them over and do the same for the other side. Sometimes I sprinkle a little cinn.sugar on them as I go. Also, the longer you bake them the harder they get.
After they cool, drizzle with chocolate, cool, and grab that favorite warm drink for a special treat anytime of day.