La Cucina Viola

Here in Houston, TX the weather is beginning to warm up and Spring is quickly approaching. To celebrate the changing seasons, I made blueberry lemon biscotti. These provide a sweetly fresh crunch and are the perfect way to start your day. Served best with a cup of coffee for dipping!

Video

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 tsp’s baking powder
• 1/4 tsp salt
• 3/4 cup granulated white sugar
• 2 large eggs
• 1/2 cup (1 stick) salted butter at room temperature
• 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
• Juice of one lemon
• Zest of one lemon
• 1 cup of dried blueberries
• Optional: 5-6 drops purple or blue food coloring
• Optional: 2 cups of white chocolate melts

Directions

1. Preheat oven to 325 degrees F.
2. Cream together butter, sugar, and lemon zest.
3. Add eggs and vanilla, mix.
4. Add lemon juice, mix until homogeneous.
5. In a separate bowl mix together the dry ingredients : flour, baking powder, salt.
6. Slowly add the dry ingredients to the wet, mix until a sticky dough forms.
7. Lightly flour a sanitized surface.
8. On the floured surface, form the dough into a ball.
9. Cut the ball into 2 even sized portions.
10. Using floured hands, form the portions into 10 inch by 3 in by 3 in rectangles.
11. Place each rectangle onto it’s own parchment lined cookie sheet.
12. Place in the oven at 325 for 35 minutes.
13. Remove from oven and allow to cool for 30 minutes.
14. Using a serrated blade, slice into half inch slices.
15. Place each biscotti slice on a parchment lined cookie sheet, about a half inch apart.
16. Bake in the oven for an additional 20 minutes or until the edges become a dark golden brown.
17. Remove from oven and allow to cool. Enjoy!

OPTIONAL:

1. In a microwave, double boiler, or a stovetop with a melt setting, melt 2 cups. of white chocolate melts.
2. Add purple or blue food coloring once melted.
3. Mix until all one color.
4. Pour the mix into a glass or mug so the biscotti can be dipper deep.
5. Dip the biscotti 1/2 or 3/4 of the way into the cup, coating it with white chocolate.
6. Allow to cool on a cooling rack or parchment lined cookie sheet until set.