Name: Wild Blueberry Biscotti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/3 cup whole almonds; 1/3 cup shelled pistachio nuts (1/3 cup pine nuts); 2 1/2 cups self-rising flour; 1/2 cup sugar (1/2 tsp salt); 1 tablespoon fennel seed; 2/3 cup dried Wild Blueberries (2 eggs); 2 1/2 tablespoons Honey; 1/2 tsp vanilla extract; 3 drops almond extract (2 tsp orange flower water, optional); 5 oz dark (semi-sweet or white chocolate)

Wild Blueberry Biscotti

Prep Time 10

Cook Time 25

Total Time 35

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Servings

Ingredients

1/3 cup whole almonds
1/3 cup shelled pistachio nuts 1/3 cup pine nuts
2 1/2 cups self-rising flour
1/2 cup sugar 1/2 tsp salt
1 tablespoon fennel seed
2/3 cup dried Wild Blueberries 2 eggs
2 1/2 tablespoons Honey
1/2 tsp vanilla extract
3 drops almond extract 2 tsp orange flower water, optional
5 oz dark semi-sweet or white chocolate

Instructions

Preparation

1 Preheat oven to 350°F. Place the almonds, pistachios and pine nuts on a baking sheet and toast in a preheated oven for 8-10 minutes to bring out their flavor. Allow to cool.2 Measure the flour, sugar, fennel seed, salt and Wild Blueberries into a mixing bowl. Break the eggs into a bowl, mix in the honey, then add the vanilla extract, almond extract and orange flower water.3 Add this mixture to the dry ingredients and combine to form stiff dough.4 Cut the dough in half and form two sausage lengths. Flatten shapes slightly, transfer to baking sheet and bake in preheated oven for 25 minutes. 5 Allow to cool overnight, slice thinly with a bread knife, lay slices out onto a baking sheet and dry in preheated oven 300°F for 35 minutes. Allow to cool and store in an air-tight container.6 Finish by dipping Wild Blueberry Biscotti in dark, semi-sweet or white chocolate and set to dry on greaseproof paper.
Source: Wild Blueberry Association of North America