High Protein Blueberry Biscotti Recipes

WILD BLUEBERRY LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a large cookie sheet with parchment paper and set aside.
• In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
• Stir and set aside.
• In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
• Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
• Transfer the biscotti dough to a lightly floured work surface and divide in two.
• Dust hands with flour and roll 1 portion at a time into a 12 inch log.
• Transfer logs to prepared cookie sheet.
• Brush each log with the beaten egg white.
• Bake in the preheated oven for 25 minutes.
• Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
• Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
• Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
• Transfer to a wire rack to cool.
• Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
• Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

BLUEBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment or wax paper.
• In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
• Add flour, baking powder, salt and lemon zest and beat just until combined.
• Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
• Add the nuts blueberries and anise seeds and mix until combined.
• Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
• Transfer log to the prepared baking sheet with a spatula.
• Bake for 30 minutes, or until the top is firm to the touch.
• Allow log to cool on baking sheet for 10 minutes.
• Leave oven on.
• Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
• Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
• Cool completely on wire rack.
• Store in a airtight container in a cool dry place up to 2 weeks.

BLUEBERRY ALMOND BISCOTTI

Steps:

• In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.