Wild Blueberry Biscotti
- 1/3 cup whole almonds
- 1/3 cup shelled pistachio nuts
- 1/3 cup pine nuts
- 2 1/2 cups self-rising flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tablespoon fennel seed
- 2/3 cup dried Wild Blueberries
- 2 eggs
- 2 1/2 tablespoons honey
- 1/2 tsp vanilla extract
- 3 drops almond extract
- 2 tsp orange flower water, optional
- 5 oz dark, semi-sweet or white chocolate
Preheat oven to 350°F. Place the almonds, pistachios and pine nuts on a baking sheet and toast in a preheated oven for 8-10 minutes to bring out their flavor. Allow to cool.
Measure the flour, sugar, fennel seed, salt and Wild Blueberries into a mixing bowl. Break the eggs into a bowl, mix in the honey, then add the vanilla extract, almond extract and orange flower water. Add this mixture to the dry ingredients and combine to form stiff dough.
Cut the dough in half and form two sausage lengths. Flatten shapes slightly, transfer to baking sheet and bake in preheated oven for 25 minutes. Allow to cool overnight, slice thinly with a bread knife, lay slices out onto a baking sheet and dry in preheated oven 300°F for 35 minutes. Allow to cool and store in an air-tight container.
Finish by dipping Wild Blueberry Biscotti in dark, semi-sweet or white chocolate and set to dry on greaseproof paper. Makes 48 biscuits.
82 calories, 2g protein, 3g fat, 13 g carbohydrate, 112mg sodium, 9mg cholesterol
Wild Blue is Good for You!