Wild Blueberry Biscotti
Serves: yields about 24 pieces
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup frozen wild blueberries
  • 3 large eggs
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt until well combined. Stir in the blueberries.
  3. In a small bowl, beat together the eggs and vanilla extract. Pour into the dry mixture and stir until combined. The mixture will be crumbly but should be moistened.
  4. Turn the dough out onto a floured board and knead well for 2-3 minutes, until the dough comes together. The blueberries will burst, and it will be a wet but form-holding dough. Transfer to the prepared baking sheet and shape into a 12-inch-long, 1-inch-thick log.
  5. Slide the baking sheet into the oven and bake for 30 minutes. Transfer to a wire rack and cool for 10 minutes.
  6. Reduce the oven to 325 degrees.
  7. Slice the biscotti into ½-inch thick pieces on the diagonal. Place on the baking sheet and bake for 7-8 minutes per side, flipping once. You will probably need a second baking sheet for this. Once done, transfer the biscotti pieces to a cooling rack and cool completely.
  8. Store in an airtight container and enjoy within a week.
Recipe by Maine Course at https://mainecourse.bangordailynews.com/2016/10/04/recipes/wild-blueberry-biscotti/