Blueberry Muffin Biscotti
This Blueberry Muffin Biscotti tastes just like your the classic muffin, but it's crispy and perfect for dipping in coffee or milk!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 170 grams dried blueberries
Topping
- 28 grams cane sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, vanilla extract, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- Add the all purpose flour, baking powder, cinnamon, and sea salt in that order and mix on low until a stiff dough forms. Add the blueberries and mix to combine.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 35 minutes or until the middle looks set, but not completely done.
- Remove from oven and let rest for 10 to 15 minutes or until it's cool enough to cut nice clean cuts. Trim off the edges, then slice into 12 pieces, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- While many biscotti recipes will tell you to use a serrated knife, I prefer a chef's knife for nice clean cuts.
- You can let biscotti sit longer than the rest time if it's difficult to cut. It should be easy to slice so you get nice clean cuts, that's what the resting time is all about. So, don't be afraid to wait a few more minutes if needed.
- Make sure to separate biscotti slices after being cut so it has some room to continue baking during the second bake.
- Store biscotti in a cool, dry place so it stays crispy. I like to just leave it out on the counter on a platter and enjoy within a few days.You can freeze baked biscotti for up to 3 months in a freezer safe container. Just thaw and enjoy!
- Gluten Free – Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 to 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
Calories: 270kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 225mgPotassium: 143mgFiber: 2gSugar: 24gVitamin A: 275IUVitamin C: 0.003mgCalcium: 47mgIron: 1mg
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