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Almond Blueberry Biscotti

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 25 biscotti
Calories 102kcal



  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt


  • ¾ cup brown sugar
  • 3 eggs
  • 2 Tbs lemon juice
  • 2 teaspoon lemon zest
  • 1 Tbs butter melted
  • 1 teaspoon almond extract
  • ¾ cup dried blueberries
  • ¾ cup sliced almonds toasted


  • Preheat oven to 350F. Combine dry ingredients in a large bowl. Combine wet ingredients (up to almond extract) 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.
  • 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.
  • 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. :)


Calories: 102kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 244mg | Fiber: 1g | Sugar: 9g