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Blueberry Almond Biscotti

Total Time

Prep: 20 min. Bake: 30 min.


2-1/2 dozen

????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you’re not a fan of almond extract, vanilla works as well. —Scarlett Elrod, Newnan, GA
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  • 2 large eggs, room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried blueberries
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unblanched almonds, coarsely chopped


  1. 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.
  2. 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.
  3. 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.

Test Kitchen tips
  • Lining the baking sheets with parchment will keep the bottom of the biscotti from getting too dark while baking.
  • If you're not a fan of almond extract, use vanilla instead.
  • Nutrition Facts

    1 biscotti: 106 calories, 3g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1 starch, 1/2 fat.

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