Almond Blueberry Biscotti

 

Almond Blueberry Biscotti

For this month’s Recipe Redux theme, it’s all about travel snacks or mini meals.  While the Hungryman and I had plans to travel a lot this summer, including a trip to Korea, they all came to an abrupt halt upon learning the devastating news that my father-in-law’s cancer had resurfaced after 15 years.  Rather than hopping on a plane, we spend a great amount of time in the car driving back and forth to visit him in Houston.  This is how I’m maintaining my tan this summer. ;)

I recently took a mini road trip with my in-laws to check out the plot of land that they purchased many.many years ago.  It wasn’t that far.  However, from the insane amount of food my mother-in-law managed to pack in her lil’ Kipling bag, one would’ve thought we were headed to California.  As she looked out the window, she happily munched away but not without offering the snacks to everyone first.  She appeared tranquil in that moment.  When I asked her how she was able to eat so much after just having finished lunch, she giggled and said snacking is the best part about road trips.  I couldn’t argue with that.

Almond Blueberry Biscotti

Sure, I love snacking too.  However, as of late, the car seems to have a relaxing effect on me as I can’t remember the last time I actually stayed awake to keep the Hungryman company.  Apparently, I startle him from time to time blurting out, “Oh, I’m so sorry I fell asleep.  How are you doing?”……over and over again.  Why can’t I ever remember doing so?  The only way to resolve this issue is caffeine, which I’m extremely sensitive to.  And because I’m one who believes coffee and tea are meant to be enjoyed with a sweet snack, I make biscotti.

Never made them before?  Don’t worry.  They are pretty forgiving.  If the dough is too dry or crumbly, throw in an egg.  If it’s too sticky, add more flour (a lil’ at a time).

Almond Blueberry Biscotti

This time, I made Almond Blueberry Biscotti.  The texture is just the way I like it.  Light and crunchy, not hard-as-rock.  Slightly crumbly.  Perfectly dunkable.  As you chew, the bright and refreshing flavor of lemon becomes more prominent.  At just 84 calories per slice, this biscotti is sure to keep you satisfied (but not feeling guilty) wherever your travels may take you.

Almond Blueberry Biscotti
 
Prep time
Cook time
Total time
 
Serves: 25 biscotti
Ingredients
Dry
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • ¼ tsp salt
Wet
  • ¾ cup brown sugar
  • 3 eggs
  • 2 Tbs lemon juice
  • 2 tsp lemon zest
  • 1 Tbs butter, melted
  • 1 tsp almond extract
  • ______
  • ¾ cup dried blueberries
  • ¾ cup sliced almonds, toasted
Instructions
  1. Preheat oven to 350F. Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Add wet mixture to dry mixture. Stir until well blended. The dough will be dry and crumbly. Don't worry. Stir in almonds and blueberries. Knead dough in bowl. It will become sticky. Divide dough in half. Shape each portion into a log. Place rolls on a greased baking sheet. Flatten each roll to 1 in thickness using your palm.
  2. Bake for 20 minutes, until slightly golden. Remove rolls from pan and place on a wire rack to cool for 15 minutes. Cut into ½ in slices using a serrated knife.
  3. Lower oven temperature to 250 F. Arrange biscotti, cut side down on a baking sheet and bake for 15 minutes. Flip and bake the other side for an additional 10 minutes. Cool on a wire rack. In the meantime, get your favorite beverage ready. :)
Nutrition Information
Calories: 84 Fat: 2.5 g

Almond Blueberry Biscotti

 

Lovely comments

  1. says

    First off, so sorry to hear about your father-in-law’s cancer coming back – I hope he’s doing OK with treatment and recovery – sending positive thoughts your and his way! If he gets his taste for sweet things back, he’ll need to try these yummy looking biscotti (I just wrote on Diane’s page that I made cinnamon sugar biscotti this morning.) I’m always looking for new biscotti flavor combo – almond blueberry sounds like a winner to me :)

    • says

      Thank you, Deanna! He is experiencing terrible dysguesia and I know for certain that he will not enjoy these. Getting him to eat is a constant challenge…We just keep praying for a miracle. Mmm..cinnamon sugar biscotti…do you have the recipe up on your blog? If so, I’ll have to check it out!

  2. says

    Oh man I’m really tempted to go make these right now! It’s a rainy day and these sound delicious with a cup of coffee. I hope that Tim’s dad recovers soon, and while he does I hope you guys are enjoying family time together!

    • says

      Thank you, Natalie. I agree… coffee and biscotti on a rainy day sounds perfect. However, it’s not ideal to bake them when there’s a lot of humidity. Soft biscotti = not dunkable. Hopefully, you plan ahead and make them in advance ;).

  3. says

    Sorry to hear of your father-in-law’s illness. Cancer is NO fun. Hope he’ll be healing. Your recipe sounds delicious. I agree with the flavor of lemon zest. I used it my lemon honey pistachio biscotti and it was the lemon that made the treat so satisfying for me.

    • says

      Hi Diane! Ooh lemon honey pistachio biscotti! I must check out the recipe right now. I seriously can’t live without lemon ;)

  4. says

    Sending lots of good thoughts your father-in-laws way! These are some gorgeous looking biscotti Min-I can do coffee by itself, no problem, but how much better to have one of these gorgeous looking biscotti to dunk in to my cup-would love to make a gluten-free version of these soon!

    • says

      Aww…thank you! And I can’t wait for you to make the gf version. I’m thinking you may use almond flour? ;) I will be sure to have plenty around so I can make it as soon as you share the recipe hehe.

  5. says

    So sorry to hear of your father in law’s cancer. Sending prayers and healing thoughts your way:) I am visiting from the Nap Time Creations party and I just love your site. Your pictures are beautiful and I cannot wait to try this recipe. It looks amazing. I am a new follower on twitter too:)

    • says

      Thank you so much Shannon! You are so sweet. We have faith that God will heal him with His mighty hands. And I’m flattered by your compliments ;). I look forward to following as well!

  6. says

    Min! Omg, I fall asleep on car rides too… It’s just that the passing scenery and being warm and snug in the car seat just makes me fall asleep…and I can’t help it! Juan used to complain that I never acted my role as the co-pilot! and now I really pinch myself all over just to stay awake!

    And…thanks for sharing this biscotti! Looks amazing and sooo healthy! the last time I made biscotti was for Christmas… and I think it’s time to bake some again soon! Sending big hug your way! Hope you and Tim and your mum-in-law stay strong during this tough period!

    • says

      Car rides = nap time. Tim knows now to never count on me to keep him company. I still try though.
      Yes, you should def make some biscotti ;)

  7. says

    These biscotti look delicious. I just bought some dried wild Maine blueberries when I was in Maine on vacation a couple of weeks ago and now I’ve found the perfect recipe to highlight them!! Have bookmarked to try soon. Thanks so much.

  8. says

    So sorry to hear about your father-in-law. My positive thoughts are headed your way. Cooking can certainly take one’s mind off bad news … and your recipe looks comforting and perfect when you’re traveling. You used all my favorite ingredients, especially dried blueberries (I’m a New England girl .. so it reminds me of time spend up in Maine).

  9. Carole says

    Min, thanks for stopping by and linking in to the cherry + almond extravaganza! I am now following you on Bloglovin. Hope to see you again soon.

    • says

      Biscotti is super easy to make! Can’t wait for you to try…and thank you so much for the invite! I’ll def check it out!

  10. says

    Hello Min! I’m sorry to hear about your father-in-law. Sending my prayers to your way… Love biscotti and blueberries in biscotti sounds wonderful!!! I haven’t had berries since I came to Japan for holiday as they are so pricey! Your biscotti looks very tempting!

    • says

      Thank you, Nami for your prayers! I know exactly what you mean..berries are super expensive in Korea as well. Hope you are having a fun and relaxing time with your family and friends back home ;). I may be slightly jealous right now..

  11. Jamie @ Love Bakes Good Cakes says

    These sound wonderful! Thanks so much for linking up to All My Bloggy Friends this week :) I’ve shared this on FB!

  12. says

    So sorry to hear about your father-in-law and I am sure you like spending time with him… even though you fall asleep in the car.. Which sounds just like me.. I am asleep as soon as we leave the driveway, only to wake up once in awhile in shock of how my husband is driving… to fast, to close to the car in front, etc. I loved this recipe when you linked it up to my facebook party and it is great here too. Thanks for sharing it on Foodie Friends Friday… by the way I am your newest follower now on bloglovin.

    • says

      Hehe..good to know I’m not alone ;). I’m so glad we connected through Facebook! I look forward to following as well!

  13. says

    When I was little my parents used to put me in the car to put me to sleep. This has ensured that I absolutely cannot stay awake when I’m in the car – even when I’m driving. Yikes. I’ve never tried making biscotti, but this flavor combination sounds delicious!

    • says

      Hi Melanie! My lil’ nephew has been trained to fall asleep everytime he’s in the car as well. Oh my goodness..the thought of you falling asleep behind the wheel is terrifying! Do you have a personal chauffeur? ;)
      Making biscotti is quite simple actually. You must try!

  14. Daphne says

    Just made these. Very good however I had to cook mine a little longer to get that good crunch. I also did half dried cranberries and blueberries. Yum! Next time, and there will be a next time, I think I’ll add a touch more almond extract. Pinning to my Pinterest board so I won’t lose this great recipe.

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