White Chocolate Blueberry Biscotti Recipe

White Chocolate Blueberry Biscotti

Today, I want to share one of my favorite recipes!  White Chocolate Blueberry Biscotti.  These biscotti (aka biscuits, cookies etc.) make the perfect partner to a hot and delicious cup of coffee.  It’s like they were made for each other!  These are baked twice to create a hard and crunchy texture that holds up to dipping.  They’re great for breakfast, snack, or for dessert.

Ingredients:

• – 1 cup granulated sugar
• – 2 ½ all-purpose flour
• – 1 tsp. baking soda
• – 1 ½ sticks of butter, softened
• – 2 eggs, large
• – 1 ½ tsp. vanilla
• – pinch of salt
• – 1 cup dried blueberries
• – ½ cup white chocolate chips
• – 1 tsp. vegetable or canola oil

Directions:

• – Preheat oven to 325°
• – Cover baking sheet with parchment paper.
• – Cream butter and sugar together until smooth and fluffy.
• – Mix in eggs one at a time, then add vanilla.
• – In separate bowl combine flour, baking soda, sugar, and salt.
• – Add flour mixture to wet ingredients a little at a time and mix until well combined.
• – Fold in blueberries.
• – Place dough in center of baking sheet and form a loaf of about 12” x 4 “
• – Bake 30-35 minutes or until top is golden brown.
• – Remove from oven a cool for 10 minutes, cut into ¾” slices. Place slices cut side up back on baking sheet.
• – Bake an additional 12-15 minutes until edges are golden.
• – Allow to cool completely.
• – Melt chocolate chips and oil in the microwave in 30 second cycles, stirring each time until smooth and creamy.
• – Drizzle (or spread like I did) the melted chocolate over cool biscotti.
• – Allow chocolate so set, store in an airtight container.

Biscotti is one of the things I craved often during my second pregnancy.  They are the perfect crunchy and sweet treat.  I hope you’ll enjoy this recipe as much as I do!