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Blueberry Biscotti 1989

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“Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie...”
READY IN:
55mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees F.
  2. Line cookie sheet with parchment.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time.
  5. Sift in all dry ingredients.
  6. Fold in the almonds then the fruit lightly.
  7. Make into two large logs and flatten down to 4 inches wide.
  8. Keeping each well apart for rising.
  9. Bake 30 minutes or until firm.
  10. Remove and cool.
  11. Slice into 1/2 inch slices.
  12. Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.

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