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Blueberry Almond Biscotti

Prep Time: 20 minutes
Cook Time: 45 minutes

  • 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
  • Cholesterol 20mg
  • Sodium 75mg
  • Carbohydrates 21g
  • Fiber 2g
  • Sugar 8g
  • Protein 3g
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