Blueberry Biscotti
INGREDIENTS
½ cup dried blueberries
1½ cups flour
1 cup caster sugar
1 tsp baking soda
1 tsp baking powder
2 tsp grated lemon rind
70 gram bag blanched almonds, roughly chopped
1 egg
2 egg yolks
METHOD
1. Warm the Amaretto in the microwave and pour over the blueberries. Leave to soak overnight or for 2-3 hours. Drain well.
2. Sift the flour, caster sugar, baking soda and baking powder into a bowl. Stir through the lemon rind, almonds and blueberries and make a well in the centre.
3. In a separate bowl, lightly beat together the egg and egg yolks until just frothy. Pour into the well and mix to make a firm dough. Turn out and knead gently on a lightly floured surface until smooth.
4. Divide the mixture into two and roll each into a 20cm x 8cm log. Place on a greased baking tray and press each portion firmly to make a firmly packed log.
5. Bake at 150ºC for 1 hour or until firm. Cool on tray for 10 minutes. Using a serrated knife cut logs on an angle into 1cm slices. Bake at 140ºC for 10 minutes, turning once until both sides are dry and crisp. Cool.
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