Blueberry Almond Biscotti

Printer-Friendly Version


2 eggs

2/3 cup sugar

1 teaspoon almond extract

1 3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup Sunsweet Dried Blueberries

1/2 cup shredded or flake coconut

1/2 cup whole raw almonds


Prep time: 20 minutes
Cook time: about 1 hour

Preheat oven to 350F and line a baking sheet 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 10 X 7-inch rectangle (about 1/2-inch thick) on prepared baking sheet. 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 200F and bake for 12 to 15 minutes on each side or until just starting to brown around the edges. Let cool completely to crisp.

Makes about 40 biscotti

Nutritional analysis per serving:
Calories: 120, Fat: 3.5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 20mg,
Sodium: 75mg, Potassium: 40mg, Carbohydrates: 21g, Fiber: 2, Sugar: 8g, Protein: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 4%