Lemon Blueberry Biscotti
Subtle and sweet lemon flavor with bursts of dried blueberries make this a lovely pairing with your morning tea. This lemon blueberry biscotti also makes a great gift, to yourself or others!
This delicious biscuit has Italian roots with a name meaning twice baked, which is exactly what you do to get the crispy biscotti perfect for any proper tea…or snack time.
Lemon & Blueberry
There might be some rule out there why lemon and blueberry seem to be made for each other. Or maybe it’s too nuanced and intangible to explain. Regardless, I’m in. And after writing the above sentences I decided I better find out if there is an obvious reason they are so often put together. So, I googled it. I’m always asking the tough questions.
Google doesn’t know either, but it can give you approximately 43 million recipes with lemon and blueberry.
Well make that 43 million and one recipes, because I’m adding this lemon blueberry biscotti to the mix.
This recipe exists because I happened upon a bag of dried blueberries at a grocery store. I was intrigued and bought them, not knowing what I’d make. Because this was a bit of a splurge buy, I wanted to make something where the blueberries would really shine; a recipe that required dried fruit.
So many recipes are better with fresh fruit, but in this case you need the fruit to be dried in order to have the crunch and shelf-life that biscotti offer.
The dough comes together rather easily for the biscotti, but the important direction following comes from the shaping and baking of the dough. Once all the dough is mixed, divide it in half and shape it on a floured surface into two logs (about 3 inches wide).
Put these logs onto a parchment paper lined baking sheet and bake for 30 minutes. Remove the logs from the oven and once they are cool enough to touch, slice them into 1/2 inch biscuits using a serrated knife on a cutting board.
Place the biscuits with the cut-side down and return to the oven for another 6-10 minutes(see notes) before flipping them and baking for another 6-10 minutes. These last two steps help draw the moisture out of the biscuit, giving it a good crunch when finished.
Once totally cooled, store in an air-tight container. Due to the lack of moisture they keep for quite long on the kitchen counter. I don’t have an exact amount of time, but I will say mine were still delicious after 2+ weeks stored. ?
I’m already excited to make some variations of this recipe for you! I definitely want to make a more traditional biscotti variation too. I’m thinking chopped almonds, cranberries and almond extract would be amazing.
This can easily be tilted to a sweeter treat by drizzling white or dark chocolate on top. Although for this specific recipe I like it without.
Try this tea latte along with the biscotti for an ultimate mid-morning treat. Although really, that combo is great any time of day.
Lemon Blueberry Biscotti
- 2½ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 Tablespoons butter, softened or room temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- ¾ cup dried blueberries
- Preheat your oven to 325° F (163° C)
- Beat 6 Tablespoons of softened butter with ¾ cup of sugar in a large bowl. Beat in the 2 eggs then add 1 Tablespoon each of lemon juice and zest. Mix together.
- In a smaller bowl mix the 2¼ cups of flour, 1½ teaspoons of baking powder and ½ teaspoon of salt. Add the flour mixture to the wet ingredients and mix to form a soft dough. Finally stir in ¾ cup of dried blueberries.
- With floured hands, move the dough to a lightly floured surface. Divide in half. Roll each half into a log (about 3 inches wide and 15 inches long). Transfer each log to a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, taking the biscotti out when it is still pale but holds its shape well. Let it cool down for 5-10 minutes before transferring to a cutting board to slice. Using a serrated knife, cut slices to your preferred biscotti size (around ½ inch).
- Move slices back onto the baking sheet with the cut side down. Bake for another 6-10* minutes on one side, then flipping the biscotti for another 6-10* minutes or until firm and golden. Cool before enjoying!
- *I put a wide range of cooking time at the end 6-10 minutes because 1. all ovens are different and 2. it depends on your biscotti preference. If you want a real crunch, keep them in longer. If you want a softer more cookie-like consistency, stick with 6 minutes.
- They will keep firming up once you remove them from the oven.
- You can do a million variations on these with the same base. A few ideas are almond cranberry, chocolate cherry, or pistachio cranberry.
- This recipe is adapted from a recipe for Pistachio and Cranberry Biscotti from Rachel's Bread: The Cookbook
- Dried blueberries can be difficult to find and expensive. I have used ½ cup with success if you are trying use less.