Blueberry Biscotti 1989 Recipes

Steps:

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

Steps:

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

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the flour, baking powder, salt, and cinnamon in a large bowl and stir with a spoon to mix well. Add the blueberries and stir to mix.
• In another large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and stir to mix well.
• Lightly dust a work surface with flour. Place the dough on the work surface and sprinkle lightly with more of the flour to prevent your hands from sticking to the dough. Knead the dough 4 or 5 times and, using your hands, shape into a log about 12 inches long and 4 inches wide. Place the dough on the prepared baking sheet.
• Bake for 40 minutes, until firm to the touch.
• Remove the baked loaf from the oven and keep the oven on. Cool the loaf on a wire rack. With a large metal spatula, transfer the loaf to a wire rack to cool.
• Line a baking sheet with parchment paper. When the loaf is cool, using a serrated knife or electric knife, slice into 1/4-inch slices. Place the slices on the prepared baking sheet.
• Bake for 10 to 15 minutes. Turn the biscotti and bake for another 10 to 15 minutes, until crispy.
• Keep extra biscotti in an airtight container for up to 30 days or freeze for up to 2 months.

Steps:

• Preheat ove to 350 degrees F.
• Grease 2 baking sheets.
• Drain blueberries; set aside.
• Combine muffin mix, flour, butter and eggs just until combined in large bowl.
• Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
• Shape half of the dough into a 12inch long roll (dough may be sticky).
• Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
• Repeat with remaining dough.
• Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
• Cool on baking sheets on wire rack for 1 hour.
• Cut each roll diagonally into 3/4 inch slices with serrared knife.
• Place slices, cut sides down on ungreased baking sheets.
• Bake for 10 minutes.
• Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
• Transfer to wire racks and let cool.
• Place remaining morsels in small heavy-duty plastic bag.
• Microwave on High (100%) power for 20 seconds, knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a small hole in corner of bag; squeeze to drizzle biscotti.
• Let stand until drizzle is set.
• Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Steps:

• In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

Steps:

• Preheat oven to 350 F (180 C).
• In a large bowl, combine flour, baking powder and baking soda.
• In a food processor, combine banana, blueberries, oil, water, egg and vanilla.
• Puree until smooth.
• Pour over dry ingredients and mix well.
• In the bowl and using hands, knead until dough holds together.
• Transfer to lightly floured surface.
• Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.
• With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet.
• Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.
• With a sharp knife, cut each log into.
• 1/4-inch/0.5 cm thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets.
• Bake for 30 minutes longer or until hard.
• Transfer cookies to a rack and let cool completely.