As some of you may know, I am an avid biscotti baker and love to concoct new recipes. The recipe that I am going to give you here is a variety of several I have made in the past with a new ingredient that I have never used before. This biscotti is designed more as a breakfast or snack biscotti rather than dessert. It is a twist on having a blueberry muffin in a biscotti form.
I was shopping at my local Heinen’s grocery store (Clevelanders will be familiar with the store) when looking for ideas to create a new recipe, when I came across Mariani Wild Blueberries. These are dried blueberries, and I had never made blueberry biscotti.
I bought them, and this recipe is a result of the purchase. I completely recommend these berries, and you should be able to find them in your own local store, but if not, you can buy them from Amazon as shown above. I will definitely have to try some of their other new fruit items.
Like usual, I made double the recipe size, and will have to hide them to make sure they don’t get eaten immediately. Here is the recipe.
#biscotti done with first baking new #biscottirecipe #blueberry #almond A photo posted by Paula Atwell (@lakeerieartists) on
This is a great holiday recipe to give as a gift, or to serve Christmas morning. Biscotti are easy to make, easy to clean up and will keep up to a month in a sealed container at room temperature. You can freeze them for up to 6 months. In my house, they are usually gone within days, so if you want to give them as gifts, you will need to hide them.
Other biscotti recipes on this site:
- Thanksgiving Menu Ideas: The Best Pumpkin Spice Biscotti
- Biscotti Cioccolato Paradiso
- Biscotti Nocciole-Cioccolato