Blueberry White Chocolate Biscotti
Makes 30-45 depending on how you shape them.
Biscotti make a lovely gift wrapped in cellophane and tied with a bow. These twice baked crunchy treats can be flavored in many ways. Dunk them in a cup of coffee, tea, hot chocolate or milk.
1 cup dried blueberries
1 cup butter -- softened
2 cups granulated sugar
6 large eggs -- at room temperature
2 Tbsp amaretto extract
6 1/2 cups all-purpose flour
2 Tbsp baking powder
1 teaspoon salt
1 cup white chocolate chunks
1 cup white chocolate melts
1. Immerse the blueberries in hot, boiling water for 30 minutes. Drain well.
2. Preheat your oven to 300°F. Line a baking sheet with parchment paper.
3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3-5 minutes.
4. Add all the eggs and amaretto extract and continue to mix on medium speed until well combined, approximately 3 minutes.
5. In a medium mixing bowl, sift the flour and baking powder. With the mixer running on low speed, gradually add the flour mixture to the butter mixture until fully combined, approximately 5 minutes.
6. Using a spatula, fold in the white chocolate chunks until evenly distributed.
7. Stir in blueberries with the same spatula; this will keep them from turning the batter too blue.
8. On the prepared baking sheet, divide the dough into three even pieces and form each piece into a ½ x 6-inch log.
9. Bake the biscotti until golden brown, approximately 30 minutes.
10. Remove from the oven and increase the oven temperature to 325°F.
11. Cool the biscotti until just able to handle, then cut crosswise into ½-inch slices. Place the slices back on the baking sheet.
12. Bake for 15 minutes, flip the biscotti, and continue to bake until lightly toasted, 5-15 minutes. Remove from the oven and let cool.
13. When the biscotti are completely cooled, place the white chocolate melts in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring between each interval, until smooth and fully melted, then drizzle over one of the cut sides of the biscotti.
14. Let the biscotti sit to allow the chocolate to harden, 20-30 minutes.
15. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.