Blueberry Almond Biscotti

  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp almond extract
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Sunsweet® Dried Blueberries
  • 1/2 cup shredded or flake coconut
  • 1/2 cup whole raw almonds

Preheat oven to 350°F and line baking sheets with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Add flour, baking soda and salt, stirring to form a stiff dough. Stir in blueberries, coconut and almonds. Shape dough into a ball on a floured board. Press into a 10x7 inch rectangle (about 1/2 inch thick) on prepared baking sheets. Bake for 30 minutes; let cool slightly. Cut into very thin slices with a serrated knife and place on 2 baking sheets. Reduce heat to 200°F and bake for 12 to 15 minutes on each side or until just starting to brown around the edges. Let cool completely to crisp.

Nutritional Information
Calories per serving 120
Fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 20mg
Sodium 75mg
Potassium 40mg
Carbohydrates 21g
Fiber 2g
Sugar 8g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 4%